Description
This zucchini (courgette) and feta savoury cake is soft, cheesy, and full of Mediterranean flair. Easy to make, ideal for picnic snack, brunch or light dinner.
Ingredients
Scale
- 2 small zucchinis approx. 500 g
- 2 garlic cloves
- 180 g plain flour
- ½ packet baking powder approx. 6 g
- 3 eggs
- 100 ml milk
- 50 ml olive oil
- 130 g feta cheese
- 50 g grated cheese
- A few fresh mint leaves
Instructions
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Dice the zucchinis into small pieces.
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Sauté them in olive oil with the crushed garlic, salt, and pepper until tender. Set aside to cool slightly.
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Preheat to 175°C (345°F) — this slightly lower temperature helps avoid over-browning before the inside is cooked.
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In a large bowl, combine the flour and baking powder.
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Add eggs, milk, and olive oil. Mix gently until just combined.
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Stir in chopped mint and grated cheese.
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Fold in the sautéed zucchini and diced feta gently.
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Taste and season with extra salt and pepper if needed.
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Pour the batter into a greased and floured 22 cm (9-inch) loaf tin.
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Bake for 45 to 50 minutes, or until a skewer inserted in the centre comes out clean.
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Let it cool slightly before slicing.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: appetizers
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal