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An easy savory zucchini cake for your picnic o buffet

zucchini cake

As soon as I saw this salted zucchini cake I knew I’d be preparing it in little time. And so I did.

I love recipes with zucchini (if you have read some other recipes here, you may have already noticed it ;-D), better if easy to prepare and risk-free.

I called it zucchini cake because its shape, cut in squares, reminds me of the cakes my grandmother prepared. Different flavors, same shape.

I found this recipe on an Italian blog I like so much, Arabafeliceincucina, from where I have already prepared a lot of good and risk-free recipes, such as the 15 min coconut truffle or the wonderful flour and butter-free banana pancakes.

This salted zucchini cake is pretty easy to prepare. You just have to mix the ingredients and bake it. No worries, no difficulties.

Since now I have eaten it as it is, at room temperature. I believe it may be good also if you warm it or…cold from the fridge. It is a super idea for a picnic, for a lunch to go and for a buffet.


  • 5 eggs
  • 120 g of flour
  • 110 g of oil
  • 1½ Tsp of baking powder for salted cakes
  • 120 g of cheese (I used Swiss cheese)
  • half onion
  • 3 big zucchini
  • 1 carrot
  • salt
  • pepper


  1. Turn on the oven to 180°C/356°F.
  2. Cover a baking pan with parchment paper.
  3. Grate zucchini and carrot.
  4. In a bowl, mix together eggs, oil, flour, and yeast. Whisk until well combined.
  5. Add the grated zucchini, grated carrot, the minced onion and the cheese you want to use, thinly cut or grated.
  6. Mix it all and add salt and pepper to taste (it may vary depending on the cheese you choose).
  7. Pour into the baking pan and bake for 40-45 minutes or until it becomes brown golden on the surface.
  8. Let it cool before cutting it in squares.
  9. You can keep it in the fridge, covering with aluminum.
  10. Buon appetito!

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  • Reply
    Graciela Rodrigues de Souza
    November 16, 2020 at 9:19 pm

    Olá, adorei suas receitas! gostaria de entender os 110 gramas de óleo, como você sabe, aqui no Brasil usamos o mililitro (ml). É só pesar então?

    Quanto ao fermento, não entendo essa quantidade “11/2 Tsp de fermento em pó para bolos salgados” . Pode me ajudar? Este seria nosso “pó royal”?

    Muito obrigada e muitas felicidades pra você.


    • Reply
      November 18, 2020 at 1:48 am

      Olá Graciela!
      Vamos lá: sobre as 110 g de óleo é só pesar sim 😉
      Quanto ao fermento, aqui na Itália temos um “pó Royal” também para preparações salgadas. Neste caso, use o pó Royal mesmo.
      Tsp significa colher de chá
      Tbsp significa colher de sopa
      Obrigada à você pelo seu comentário e muitas felicidades 🙂

      • Reply
        Graciela Souza
        June 22, 2021 at 1:17 am

        Muito obrigada por suas respostas. Fiz essa receita, adaptando os queijos e ficou deliciosa!!! Muitas felicidades para você também😍😘

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