Zucchini and pancetta cake

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Zucchini and pancetta cake

Here is a nice and easy to prepare zucchini and pancetta cake that can be enjoyed at breakfast or for lunch as accompaniment with a salad.

Zucchini and pancetta cake

By Julie Breakfast + brunch Print
Details
Prep time: 10 minutes
Cooking time: 35 minutes
Servings or yield: 1 cake
Difficulty level: Easy
Ingredients
3 eggs
150 g all purpose flour
1 bag baking powder
100 ml milk
1 small zucchini cut in small cube
100 g pancetta, cut in small cube
Salt and pepper to taste
Cake mould 8 by 4 inches

Preparation

Preheat the oven to 350˚F.

In a bowl, mix together eggs, milk, flour salt and pepper to taste, baking powder and zucchini and pancetta and mix well.

Grease your pan and pour the mixture.

Bake for about 35 minutes or until cooked. Enjoy warm.

Tips, Tricks + Culinary ideas

Idea Add sunflower or squash seeds.
Substitute Replace pancetta with ham.
Suggestion Add your favourite shredded cheese.

Preparation steps

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1 - Preheat the oven to 350˚F. In a bowl, mix together eggs, milk, flour salt and pepper to taste.

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2 - Add baking powder and mix again.

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3 - Add zucchini and pancetta.

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4 - Mix well.

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5 - Grease your pan and pour the mixture. Bake for about 35 minutes or until cooked.

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6 - Enjoy warm.

Breakfast + brunch