Zucchini Goat Cheese Cake

A moist cake where zucchini blends into the batter, punctuated by melting goat cheese pieces and crispy bacon.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 348
• Protein: 20 g
• Carbs: 22 g
• Fat: 20 g

Ingredients

• 263 g Zucchini
• 100 g Log-shaped goat cheese
• 50 g Smoked lardons
• 3 piece Egg
• 67 g Gruyère cheese
• 100 g Semi-skimmed milk
• 100 g Wheat flour
• 3 g Extra virgin olive oil
• 8 g Baking powder

Instructions

1. Prepare the zucchini

   Wash and cut the zucchini into small, even cubes. Sauté them in a pan with a dash of olive oil until tender and lightly golden.

2. Add the bacon

   Add the bacon to the zucchini and continue cooking until golden. Season with salt and pepper.

3. Prepare the cake batter

   In a bowl, mix the flour, baking powder, eggs, and milk. Fold in the grated Gruyère, goat cheese cubes, and finally the zucchini-bacon mixture.

4. Bake the cake

   Pour the mixture into a silicone or greased cake mold. Bake at 180°C for 45 minutes. Check the doneness with a knife blade; it should come out clean.

Chef's tips

• Use firm zucchinis to prevent them from releasing too much water.
• Do not overmix the batter to maintain a light texture.
• Allow the cake to cool slightly before unmolding to avoid breaking.

Storage

Keeps for 3 days in the fridge. Reheat gently to preserve texture.