Zucchini cake: recipe with step-by-step photos
Fresh young zucchini has appeared on store shelves, which means that you can diversify your menu with a simple and very tasty snack called “zucchini cake.” This dish has many advantages: it is easy to prepare, pleasing to the eye, very filling and appetizing, and is also suitable for a festive table. You will learn the recipe for its preparation in our master class.
Zucchini cake: set of products
For a medium sized zucchini cake we will need the simplest ingredients:
- zucchini (two small or one large);
- 2 chicken eggs;
- a glass of flour;
- 2 medium tomatoes;
- a small jar of sour cream (or mayonnaise);
- a bunch of dill;
- 1-2 cloves of garlic;
- green onion (for decoration);
- salt and pepper to taste.
How to make zucchini cake
First of all, peel the zucchini, remove the core with seeds (if necessary) and grate the pulp. Next, you need to squeeze it well to remove excess juice, otherwise the dough will turn out too liquid.
Add eggs, flour, a pinch of salt and a little ground black pepper to the squash pulp.
Mix everything well. The end result is this dough for pancakes.
Here you need to take into account one point: during the baking process, the zucchini can give juice and the dough will become more liquid. In this case, add a little more flour to it.
Next, we begin to bake medium-thick cakes. I placed 3 tablespoons of dough into my frying pan with a diameter of 15 cm and distributed it evenly over the entire surface. Before baking the first pancake, I lightly greased the pan with vegetable oil.
To ensure the cakes were well cooked, I fried them on both sides over low heat (about 2 minutes each side). In the end, I ended up with 7 pancakes like this.
Let the cakes cool and start preparing the filling.
For soaking, I mixed a jar of sour cream, a little mayonnaise, one clove of garlic, a pinch of salt and finely chopped dill.
The result is this “cream”. Then I cut the tomatoes into thin slices.
Let's start assembling the cake. I put a tablespoon of sour cream “cream” on the pancake.
After this there is a layer of tomato, which must be salted a little.
Next comes the next cake layer, “cream,” tomatoes, and so on until the pancakes are gone. I would like to add that in this recipe I placed the tomatoes through a layer.
I covered the top cake with “cream” and decorated it with halves of tomato slices and green onions.
Then you need to cover the cake with cling film and put it in the refrigerator for an hour so that it is thoroughly soaked.
This is how delicious the zucchini cake looks in cross section.
I wish you bon appetit!
