The zucchini cake with feta and black olives is a delightful dish that artfully blends Mediterranean flavors. Perfect for a light lunch or an appetizer with friends, this cake is easy to prepare and will impress even the most discerning palates. Follow our step-by-step recipe to make this dish effortlessly.
Ingredients
Utensils
Preparation
Step 1
Preheat the oven to 180°C (thermostat 6).
Step 2
Wash and grate the zucchini without peeling them.
Step 3
In a large bowl, whisk the eggs together with the olive oil and milk until the mixture is smooth and well combined.
Step 4
Add the flour and baking powder, mixing thoroughly to avoid lumps.
Step 5
Fold in the grated zucchini, crumbled feta, and sliced black olives.
Step 6
Season with salt and pepper to taste.
Step 7
Pour the mixture into a pre-greased cake mold or a mold lined with parchment paper.
Step 8
Bake for 45 minutes until the top is golden and a knife inserted in the center comes out clean.
Step 9
Allow to cool slightly before removing from the mold.
My Chef’s Tip
For a touch of crunch, add walnuts or pine nuts to the batter before baking.
Wine Pairing
This cake pairs beautifully with a dry white wine, such as a Sauvignon or a Chardonnay, which will enhance its Mediterranean flavors.
Additional Information
Originating from the Mediterranean region, this cake is inspired by typical ingredients of the cuisine: feta, olives, and olive oil. It is perfect for summer meals or picnics.
