Zucchini and Pepper Cake

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil
• 3 eggs
• 1/2 cup milk
• 1 medium zucchini, grated
• 1 red bell pepper, chopped
• 1 jalapeno pepper, chopped
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
2. In a medium bowl, combine flour, baking powder, salt, and black pepper.
3. In a large bowl, whisk together olive oil, eggs, and milk until well blended.
4. Add grated zucchini, chopped red bell pepper, chopped jalapeno pepper, grated parmesan cheese, and chopped parsley to the egg mixture; stir well.
5. Add dry ingredients to wet ingredients gradually, stirring just until combined.
6. Pour the batter into prepared springform pan and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Cool the cake to room temperature, remove from pan, and serve.

Verdict:

This zucchini and pepper cake is a delicious and healthy alternative to the traditional sweet cakes. It is rich in vegetables, protein, fiber, and healthy fats. It has a savory taste with a hint of spiciness, and a moist and tender texture. It can be served as a main course or as a side dish, for breakfast, lunch, or dinner.

Serving Suggestions:

• Slice the cake into wedges and serve with a side salad or soup for a complete meal.
• Top the cake with some sour cream or yogurt and chopped fresh herbs for a creamy and refreshing contrast.
• Wrap the cake slices in foil or plastic wrap and take them to work or school for a tasty and convenient lunch or snack.
• Freeze the cake for up to 3 months and thaw it overnight in the fridge before reheating it in the oven or microwave.