Zucchini and Feta Cake Recipe

Ingredients:

• 1 medium zucchini, grated and drained
• 1/2 cup crumbled feta cheese
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 large eggs, beaten
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 tbsp olive oil
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat the oven to 375°F. Grease an 8-inch round cake pan.
2. In a large bowl, mix together grated zucchini, crumbled feta cheese, minced garlic, chopped parsley and basil, and beaten eggs.
3. In a separate bowl, whisk together flour, grated Parmesan cheese, baking powder, salt, and black pepper.
4. Pour the dry ingredients into the wet ingredients and mix until well combined.
5. Pour the batter into the greased cake pan and smooth out the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool for 10 minutes before slicing and serving.

Verdict:

This zucchini and feta cake is savory, moist, and packed with flavor. The combination of zucchini and feta cheese gives the cake a nice tanginess while the fresh herbs add a fresh and earthy taste. This cake is perfect for a savory breakfast, brunch, or as a side dish for dinner.

Serving Suggestions:

• Serve the zucchini and feta cake warm with a dollop of sour cream or Greek yogurt on top.
• You can also serve the cake as a side dish with roasted chicken or a hearty soup.
• Cut the cake into small bites and serve as appetizers or snacks.