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s Crinkle Cake with Zucchini and Carrots Recipe

s Crinkle Cake with Zucchini and Carrots Recipe
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★★★★★

4.9 from 25 reviews

This Mediterranean Veggies Crinkle Cake is a savory, moist cake packed with fresh zucchini and carrots, enhanced with Parmesan cheese and fragrant herbs. Perfect as a light lunch, snack, or side dish, this cake combines wholesome vegetables with a tender crumb, offering a nutritious and delicious Mediterranean-inspired treat that can be enjoyed warm or at room temperature.

Ingredients

Scale

Vegetable Base

  • 1 cup grated zucchini (120 g)
  • 1 cup grated carrots (120 g)
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (3 g)
  • 1/4 teaspoon black pepper (1 g)

Cake Batter

  • 1 1/2 cups all-purpose flour (180 g)
  • 1 teaspoon baking powder (4 g)
  • 1/2 teaspoon baking soda (2 g)
  • 1/2 teaspoon salt (3 g)
  • 3 large eggs
  • 1/2 cup olive oil (120 ml)
  • 1/2 cup plain Greek yogurt (120 g)
  • 1/2 cup grated Parmesan cheese (50 g)
  • 1 teaspoon dried oregano or thyme (1 g)

Optional Garnish

  • Chopped fresh parsley or basil

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round or loaf pan thoroughly to ensure the cake doesn’t stick.
  2. Prepare the vegetable base: In a bowl, combine the grated zucchini and carrots with olive oil, salt, and black pepper. Mix well and set aside to let the flavors meld.
  3. Mix dry ingredients: In a separate large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
  4. Combine wet ingredients: In another bowl, whisk together the eggs, olive oil, plain Greek yogurt, grated Parmesan, and dried oregano or thyme until smooth and well combined.
  5. Incorporate vegetables: Fold the prepared vegetable mixture into the wet ingredients gently to preserve the moisture and texture of the veggies.
  6. Combine wet and dry mixtures: Gently fold the wet mixture into the dry ingredients, stirring just until combined. Avoid overmixing to keep the cake tender.
  7. Bake the cake: Pour the batter into the greased pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and garnish: Allow the cake to cool slightly in the pan before removing. Garnish with chopped fresh parsley or basil if desired, then serve warm or at room temperature.

Notes

  • Make sure to squeeze out any excess moisture from the grated zucchini and carrots if your vegetables are particularly watery to prevent a soggy cake.
  • Use fresh Parmesan cheese for better flavor and texture.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
  • This cake stores well in the refrigerator for up to 3 days; reheat before serving to enjoy its moist texture.
  • Herbs can be customized, try rosemary or basil for a different flavor profile.

Nutrition

Keywords: Mediterranean veggie cake, zucchini cake, carrot cake savory, vegetarian savory cake, crinkle cake with vegetables

Find it online: https://maicook.com/s-crinkle-cake-with-zucchini-and-carrots-recipe/