Snack zucchini cake

Ingredients

Zucchini Layers

7 zucchini (7pcs)
4 garlic cloves (4pcs)
1 handful of fresh greens
4 eggs (4pcs)
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
70 milliliters (4.7 tablespoons) olive oil
200 grams (1.6 cups) flour
10 grams (2 teaspoons) baking powder

The Cream

400 grams (14.1 ounces) cream cheese
300 grams (1.3 cups) sour cream
150 grams (5.3 ounces) walnuts
1/4 cup chopped cilantro
70 grams (2.5 ounces) capers
1 garlic clove (1pc)

Equipment

Grater
A high-quality grater will make your zucchini prep a breeze. Look for one with multiple grating options for versatility.
Mixing Bowls
You'll need several sizes for different stages of mixing. Stainless steel is durable and easy to clean.
Electric Mixer
Get a smooth, creamy mix for your cream cheese and sour cream with an electric mixer. A hand mixer will also do the trick!
Baking Pan
A non-stick baking pan ensures easy removal of your zucchini layers. You can also opt for a skillet if you prefer the pan-cooked method.

Instructions

Step 1

1. Take the zucchini and garlic cloves, and grate both finely. Chop the greens finely. Squeeze the grated zucchini with your hands to remove excess liquid. Using a clean kitchen towel can help absorb more liquid.

Step 2

2. In a separate bowl, beat the eggs together with a pinch of salt and pepper. Add olive oil, flour, and baking powder, stirring until just combined. Stir in the grated zucchini. Be careful not to overmix once you've added the flour to keep the layers tender.

Step 3

3. Preheat your oven to 200°C (392°F). Spread the mixture evenly on a lined baking sheet and bake for about 20 minutes, or until golden brown. Alternatively, you can cook the mixture in a non-stick skillet, flipping halfway to brown both sides. This method will be quicker.

Step 4

4. While the zucchini layers are baking, whip the cream cheese and sour cream together until smooth. Mix in the chopped garlic clove, walnuts, cilantro, and capers. Make sure the cream cheese is at room temperature for smoother mixing.

Step 5

5. Once the zucchini layers are baked and cooled, layer them one by one, spreading the cream mixture in between each layer. A spatula will help you spread the cream evenly.

Step 6

6. Decorate the finished cake with chopped herbs and boiled asparagus tips. Serve immediately or refrigerate until ready to serve. Allowing the cake to sit in the fridge for about an hour will help the flavors meld together.

Servings

Picture this: a beautifully layered zucchini cake adorned with vibrant herbs and crisped asparagus, creating a feast for both your eyes and your palate. 🌿🎂 You can serve this delightful pastry as a starred appetizer at your next dinner party. Its unique flavors and textures will surprise your guests and leave them craving more. For a more casual occasion, pack the cake in a picnic basket and enjoy it outdoors. The freshness of the zucchini paired with the creamy filling makes for an excellent picnic treat. 🧺 If you're planning a brunch, this zucchini cake can be a fantastic centerpiece. Serve it alongside fresh fruits, warm croissants, and a pot of your favorite coffee for a delightful start to your day. ☕🍇🥐 No matter the occasion, this versatile pastry promises to elevate any gathering with its **bold flavors** and **stunning presentation**.

Variations

Are you in need of gluten-free and vegan options? No worries, we've got you covered! 🌱💚 Gluten-Free Variation: Substitute the all-purpose flour with a gluten-free flour blend. Ensure the baking powder is also gluten-free. Every bite will be just as delightful without the gluten! 🌾✖️ Vegan Variation: Replace the eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg). Use vegan cream cheese and a plant-based cream for the filling. Voila, a vegan marvel! 🌿🥰 With these simple tweaks, you can enjoy this amazing zucchini layered pastry, no matter your dietary preferences.

Faq

Can I use a different type of oil instead of olive oil?
Yes, you can use vegetable oil or coconut oil as substitutes.
How do I prevent the zucchini layers from becoming soggy?
Make sure to squeeze out as much liquid as possible from the grated zucchini before mixing it into the batter.
Can I make the cream filling in advance?
Absolutely! You can prepare the cream filling a day ahead and store it in the fridge until you’re ready to assemble the cake.
Is it better to bake the layers or cook them in a pan?
Baking will give you a consistent texture, while pan-cooking is quicker but requires more attention. Both methods work well, so choose based on your preference.
Can I freeze the zucchini layers for later use?
Yes, you can freeze the layers. Just ensure they are well wrapped to prevent freezer burn, and thaw them completely before assembling the cake.
What can I use to decorate the cake besides herbs and asparagus?
Feel free to get creative! Try adding roasted red peppers, cherry tomatoes, or even edible flowers for a unique touch.