Courgette Tomato Paprika Cake
Elevate your savory baking game with this Courgette Tomato Paprika Cake, a delightful fusion of fresh vegetables and aromatic spices. Packed with grated courgette, juicy cherry tomatoes, and a hint of smoky or sweet paprika, this unique dish combines wholesome ingredients with a fluffy, cheese-infused batter for a perfectly balanced flavor. The addition of grated Parmesan and fresh parsley adds depth, while the olive oil and milk ensure a tender, moist crumb. Ideal as a light lunch, a picnic centerpiece, or an elegant appetizer, this savory zucchini cake is easy to prepare and makes six satisfying servings. Ready in just over an hour, it’s a perfect way to showcase summer produce or impress at any gathering. Serve slices with a crisp green salad or creamy Greek yogurt for a complete and vibrant meal!
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Recipe Information
Ingredients
- 300 grams Courgette (zucchini)
- 150 grams Cherry tomatoes
- 200 grams Plain all-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Paprika (sweet or smoked, based on preference)
- 3 large Eggs
- 100 milliliters Olive oil
- 100 milliliters Milk (whole or plant-based)
- 50 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
Wash the courgette and grate it using a box grater. Place the grated courgette in a clean kitchen towel and squeeze out as much excess moisture as possible. Set aside.
Wash the cherry tomatoes and cut them into halves. Set them aside.
In a large mixing bowl, sift together the flour, baking powder, paprika, salt, and black pepper.
In a separate medium-sized bowl, whisk together the eggs, olive oil, and milk until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
Add the grated courgette, halved cherry tomatoes, grated Parmesan, and chopped parsley to the batter. Gently fold them in until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula. For an extra decorative touch, arrange a few cherry tomato halves on the surface of the batter, cut side up.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. This savory cake pairs well with a side salad or a dollop of Greek yogurt.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 4416 mg | 192% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 16.6 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 879 mg | 68% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1802 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
