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Savoury Zucchini Cake

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Mild buttery zucchini (courgette) is the most versatile vegetable I bring into my kitchen. In Australia, zucchinis are in season year round and as the price only fluctuates slightly, I make good use of them. In winter zucchinis take a starring role in soups and vegetable braises, in autumn when they tend to get bigger, I stuff and bake them or make cake. Tiny spring time zucchinis I pop onto pizza or add them whole at the last minute to spicy meat dishes, then in summer I use them to add low joule nutritious bulk to fritters, flans and pasta sauces.

Savoury zucchini cake I make year round. I serve it hot for lunch with salad, I take on picnics and I put it into sandwiches and wraps with crunchy lettuce and garlic mayo. It’s equally good hot or cold.

This is a continually evolving recipe that has even at times morphed into a vegetarian alternative, but I repeatedly come back to the original core ingredients of zucchini, bacon, cheese and eggs because it tastes so good. I have had to replace the plain wheat flour in the original concept with a mix of gluten free alternatives, but to be honest, no one would know!!

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1/4 cup buckwheat flour
1/4 cup brown rice flour
1/4 cup gluten free plain (AP) flour
2 teaspoons gluten free baking powder
1/4 cup instant polenta
Good grinding of black pepper
1 teaspoon sea salt
3 medium zucchinis grated (roughly 3 large cups)
1 cup shredded tasty cheese
4 short loin rashers of bacon, finely chopped
3 spring onion, greens only, finely sliced
1 heaped teaspoon Dijon mustard
4 eggs
5-6 small tomatoes, quartered and deseeded.

Pre heat the oven to 180C.
Grease a 20cm springform cake tin and line it with baking paper.
Sift the flours and baking powder into a large bowl.
Add the polenta, salt and pepper and lightly mix.
Lightly whisk together the eggs and mustard.
Add the zucchini, bacon, cheese and spring onions to the bowl then pour the egg mixture over.
Stir with a wooden spoon to thoroughly combine.
Tip the mixture into the cake tin, smooth to the edges with the back of a spoon.
Arrange the wedges of tomato on top.
Bake until cooked and lightly browned about 45 minutes.
The centre of the cake should feel firm and spring back when touched.
Remove the cake from the oven to a cooling wire and allow to rest in the tin for 10 minutes. Remove the sides from the tin and serve hot with salad, or chill to serve cold later.

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About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

30 comments on “Savoury Zucchini Cake

  1. Pingback: Zucchini Butter | Please Pass the Recipe

  2. thehungrymum
    April 22, 2014

    Gee this looks good. I love zucchini – so versatile & healthy. Will have to try this. Pinned 🙂

    Like

  3. Saskia (1=2)
    April 21, 2014

    Love a good zucchini slice – my mother in law makes a ripper. The round cake shape, cherry tomatoes, three flour types and dash of dijon make yours a much more sophisticated offering though. I can absolutely imagine serving this up for brunch. Big YUM.

    Like

    • ladyredspecs
      April 21, 2014

      Funny how zucchini slice is so common here in Australia, but little known elsewhere, it such a good dish. Having to live without wheat has led to many delicious reinventions, hence the three types of flour

      Like

  4. Karen
    April 17, 2014

    Not only a delicious sounding savory cake but so pretty as well.

    Like

    • ladyredspecs
      April 18, 2014

      Thanks Karen, it’s a delicious dish to serve a group for brunch

      Like

  5. lapetitecasserole
    April 17, 2014

    I love zucchini! but here in Montreal they are not tasty like in Italy, but I’m sure that if I use them exactly how you did they are going to be amazing! Beautiful and original recipe, thanks for sharing!!!

    Like

    • ladyredspecs
      April 17, 2014

      Savoury zucchinis and slices became popular in Australia in the seventies when people realized how easy and prolific they were to grow in the home vegie patch. Most families have a favourite, I’m happy to share ours.

      Like

  6. ChgoJohn
    April 16, 2014

    This is a new dish for me and I like what I see. It would make the perfect brunch item and is certainly something my friends haven’t seen. The fact that it includes bacon almost assures universal acceptance. 🙂

    Like

    • ladyredspecs
      April 16, 2014

      You’re right John about everyone liking bacon. This is an old Aussie favourite, I’ve never seen an equivalent from another culture. You can just substitute the equivalent quantity of flour with AP flour! and omit the bacon if you choose.

      Like

      • ChgoJohn
        April 16, 2014

        Omit the bacon? You’re kidding, right? 😀

        Like

      • ladyredspecs
        April 16, 2014

        Yeah, just kidding!!o

        Like

  7. Eha
    April 16, 2014

    People do double-blink when I say zucchini is probably the most used vegetable in my kitchen also! Love the current ‘bigger’ ones and have given them both minced meat and vegetarian fillings – spicy lentils are delightful !! Have not made this for eons but you have tickled my taste buds ~ have to adjust my different flours 🙂 !

    Like

    • ladyredspecs
      April 16, 2014

      I love it when someone reminds me of a dish I haven’t made for eons. Originally this needed self raising flour, 3/4 – 1 cup depending on the wetness of the zucchinis, but wheat is off our diet so I had to substitute. The combo I chose worked really well.

      Like

  8. Shanna Koenigsdorf Ward
    April 16, 2014

    This will be great in the summer. Our garden produces soooooooooooo much courgette!!!!!

    Like

  9. Glenda
    April 16, 2014

    Hi Sandra, I do like a zucchini slice, I make a similar one by Belinda Jeffery. It is a good stand by when feeding vegetarians.

    Like

    • ladyredspecs
      April 16, 2014

      Yes zucchini slice/cake is an oldie but a goodie, a great quick and easy standby.

      Like

  10. Stacey Bender
    April 16, 2014

    Well, what a great idea and a clever way to make use of zucchini which is abundant around here in the summer.

    Hiw do you get your photos to display side by side? I can not seem to figure it out?

    Like

    • ladyredspecs
      April 16, 2014

      Hi Stacey, the zucchini cake is an old favourite, and yes it helps use up the seasonal glut. I use a free IPad app called collage to arrange my photos. The finished collage saves as a single image which makes them easy to insert into WP. I use both the PC and the iPad for posting so I just drop the images/collages into Dropbox so I can easily move them back and forth. I hope that helps a little, cheers Sandra

      Like

  11. kitchenkonfidential
    April 16, 2014

    this looks so tasty and fresh!

    Like

  12. emmabarrett1508
    April 15, 2014

    What an awesome idea and can be served any time of the day. Thanks for sharing. Check out surreykitchen.com. I love your blog and look forward to reading more. Emma xx

    Like

    • ladyredspecs
      April 16, 2014

      Hi Emma, glad you like the zucchini cake recipe. Heading over to your kitchen in Surrey to take a tour right now….

      Like

  13. My Kitchen Witch
    April 15, 2014

    Looks really delicious and puts me in mind of those traditional Breton savoury buckwheat cakes. The tomatoes were a nice touch!

    Like

    • ladyredspecs
      April 15, 2014

      Thanks, it’s an old favourite, good for breakfast lunch or tea. Excellent picnic food too

      Like

  14. Leah
    April 15, 2014

    Yum…this is a recipe that goes back a long long way! I love the way your cooked it in a springform pan and added the tomatoes… has brain ticking over about doing individual mini ones in some baby springform pans I have 🙂 xxx

    Like

    • ladyredspecs
      April 15, 2014

      I like that idea! It’s definitely an oldie but a goodie, I can’t believe I haven’t posted it until now xxx

      Like

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This entry was posted on April 15, 2014 by in Baking, Breakfast and Brunch, FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Savoury Baking.
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