7-Cup Zucchini Cake

The 7-Cup Zucchini Cake is a savory variant of the classic 7-Cup Cake, known for using the yogurt cup as a unit of measurement for the ingredients. It’s a versatile dish that fits well as an appetizer or as a light main course. Here’s how to prepare it:

Ingredients

• 1 cup natural white yogurt (125g, which you will then use as a unit of measurement)
• 3 cups flour
• 1 cup seed oil
• 2 cups grated zucchini
• 1/2 cup grated cheese (parmesan or pecorino)
• 3 eggs
• 1 packet of baking powder for savory cakes
• Salt and pepper to taste

Preparation

1. Preheat the oven to 180 °C (356 °F).
2. In a bowl, beat the eggs with a pinch of salt and pepper.
3. Add the yogurt and mix until smooth.
4. Use the empty yogurt cup to measure the oil and flour and incorporate them into the mixture.
5. Mix in the baking powder and grated cheese, stirring to blend all the ingredients.
6. Add the grated zucchini and gently stir to evenly distribute them throughout the batter.
7. Butter and flour a cake mold or line it with parchment paper and pour the mixture into it.
8. Bake for about 30-40 minutes until the cake is golden and a skewer inserted in the center comes out clean.
9. Let the 7-Cup Zucchini Cake cool down before serving.

Curiosity

The versatility of the 7-Cup Cake lies in the fact that you can customize it with the ingredients you have available. In Italy, it’s common to add aromatic herbs like basil or mint to enhance the flavor, or make a more Mediterranean version including sun-dried tomatoes, olives, and cubed mozzarella.

Remember that you can always substitute seed oil with olive oil for a more intense and typically Italian aroma, or vary the grated cheese with other types available to highlight different flavors.