Zucchini Plumcake

The zucchini plumcake is a simple and versatile preparation that can be served both as an appetizer and as a vegetarian main dish, ideal for a light lunch or a picnic. Here is the recipe with an Italian twist:

Ingredients

• 200 g of zucchini
• 200 g of all-purpose flour
• 100 ml of extra virgin olive oil
• 80 ml of milk
• 3 eggs
• 100 g of grated cheese (pecorino or parmesan)
• 1 packet of baking powder for savory cakes
• Salt to taste
• Black pepper to taste
• Aromatic herbs to taste (basil, thyme, marjoram)

Preparation

1. Preheat the oven to 180 °C.
2. Wash and grate the zucchini. You may want to squeeze it a bit to remove the excess water.
3. In a bowl, beat the eggs with a pinch of salt and pepper.
4. Add the extra virgin olive oil and milk, mix well to blend all the ingredients.
5. Incorporate the grated cheese and chopped aromatic herbs.
6. Add the grated zucchini and mix again.
7. Separately, sift the flour with the baking powder, then gradually fold it into the liquid mixture, mixing gently to avoid deflating.
8. Pour the batter into a previously greased or parchment paper-lined plumcake mold.
9. Bake the plumcake for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
10. Let it cool before unmolding and serving.

Curiosity

The term “plumcake” comes from the English word “plum cake,” which originally referred to a cake with plums. Over time, the term has been adapted to describe various forms of sweet or savory cakes baked in a rectangular mold, so much so that in Italy, savory versions like this recipe are common.

This dish pairs well with a fresh and light white wine, such as a Pinot Grigio or a Vermentino.