Zucchini Savory Plumcake

The zucchini savory plumcake is a tasty and versatile recipe perfect for brunch or an aperitif. Here is the recipe:

Ingredients

• 200 g of zucchini
• 3 eggs
• 200 g of flour
• 100 ml of extra virgin olive oil
• 100 ml of milk
• 1 packet of baking powder for savory cakes (about 16 g)
• 80 g of grated cheese (parmesan or pecorino)
• Salt to taste
• Pepper to taste
• Nutmeg (optional)
• Aromatic herbs to taste (for example, thyme or basil)
• 100 g of cooked ham or speck in cubes (optional)

Preparation

1. Preheat the oven to 180 °C.
2. Wash the zucchini and grate it with a coarse grater. Squeeze it slightly to remove excess water.
3. In a bowl, beat the eggs with a pinch of salt and pepper. Add the oil and milk and mix until you get a homogeneous mixture.
4. Incorporate the sifted flour along with the baking powder, blending well to avoid lumps.
5. Add the grated cheese, grated zucchini, a grating of nutmeg, and the aromatic herbs. If you decide to use ham or speck, add it at this point.
6. Pour the mixture into a previously oiled plumcake mold or lined with parchment paper.
7. Bake the plumcake for about 40-45 minutes or until the surface is golden and a skewer inserted in the center comes out clean.
8. Let the plumcake cool before unmolding and cutting it into slices.

Curiosity

The term “plumcake” comes from the English “plum cake” which literally means “plum cake”, but actually, the original recipe does not contain plums. In Italy, the term has been adopted to indicate both sweet and savory baked goods cooked in plumcake molds, characterized by their elongated and rectangular shape. In the case of savory plumcake, there are endless variants that can include different types of vegetables, cheeses, and deli meats.

If you don’t have one of the ingredients or if you want a vegetarian variant, feel free to omit the ham. The beauty of savory plumcake is that you can customize it according to your tastes and the needs of your pantry!