A savory twist on the classic ring cake — moist, cheesy, and packed with zucchini. Perfect for brunch, a light lunch, or as a side dish.
Cook time40-45 min
Coursebrunch, light lunch, side dish
Equipment
- ring/bundt pan
- oven
Ingredients
- 2 medium zucchini (about 400 g), grated
- 1 tsp salt (for drawing out water)
- 200 g all-purpose flour
- 2 tsp baking powder
- 3 large eggs
- 100 ml olive oil (or neutral oil)
- 100 ml milk
- 100 g grated cheese (cheddar, gouda, or parmesan)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Fresh herbs (basil, parsley, dill) — chopped
- Salt, pepper, paprika to taste
- Optional: olives, sun-dried tomatoes, feta, ham bits
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Instructions
- Prep zucchini: Grate the zucchini, sprinkle with salt, let sit 10–15 min. Squeeze out excess water thoroughly with a clean towel.
- Preheat oven to 180°C (350°F). Grease a ring/bundt pan well.
- Mix dry: Flour, baking powder, salt, pepper, paprika in a bowl.
- Mix wet: Beat eggs, add oil, milk, onion, garlic, herbs.
- Combine: Fold wet into dry, then add zucchini and cheese. Don’t overmix.
- Bake: Pour into the ring pan, smooth the top. Bake ~40–45 min until golden and a toothpick comes out clean.
- Cool: Let rest 10 min in pan, then turn out onto a rack.
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Notes
Great warm or at room temperature, with a yogurt-herb dip, tzatziki, or a fresh green salad.
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