For this SAVORY ZUCCHINI CAKE, I was inspired by the recipe I found on Mediterranealicious website. This cake/bread is packed with flavour:  apart from zucchini, it contains Feta and Parmesan cheese, olives and chorizo. It is delicious as is or served with a dried tomato tapenade, an artichoke purée, smoked salmon, dried sausage or cheese.

I invite you to visit Mediterranealicious website to see how to make it.

250g/9oz flour

1 tablespoon baking powder

4 eggs

100ml/ 3.5 oz milk

1 heaping tablespoon crème fraîche

5 tablespoons olive oil

200g/7oz zucchini, ground or chopped

100g/3.5 oz green or black olives

100g/3.5 oz. feta cheese

30g/1oz parmesan cheese, grated

3 heaping tablespoons chorizo, chopped and roasted

1 heaping teaspoon chopped parsley

1 pinch of salt

1 pinch of paprika

This recipe is extremely easy to make:  you mix the dry ingredients in one bowl and the wet ingredients in another. You then gently fold the dry ingredients into the egg mixture (without overmixing), pour the batter into your mold(s) and bake.

Instead of using a loaf pan, I baked mine in five (5) mini bakeable loaf pans that I placed on a baking sheet.

This way, I can use what I need that same day and freeze the rest for some other time.

These containers also make it easy to bring some of this savory cake as a hostess gift.

Also, instead of using chorizo and roasting it, I added some chopped Italian dried sausage (no cooking required).

I prefer serving this savory cake lukewarm or at room temperature.

It’s a fun recipe which can be made ahead of time when planning a party.