Ingredients and Weight:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup milk
- 1/3 cup vegetable oil (canola or sunflower)
- 1 cup shredded or grated zucchini (about 1 large zucchini)
- 1/2 cup chopped fresh herbs (such as basil or oregano)
Preparation Time: 45 minutes (includes prep and cooking time)
Cooking Time: 20-25 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together eggs, milk, and oil.
- Add the zucchini and fresh herbs to the wet ingredients and mix well.
- Pour the wet mixture into the dry ingredients and gently mix until just combined.
- Use a spoon or ice cream scoop to drop the cake batter onto a baking sheet lined with parchment paper or a non-stick mat.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a cake comes out clean.
- Allow cakes to cool for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information: (Per serving, assuming 8 servings total)
Calories: 250-300kcal (depending on the specific ingredients used)
Fat: 12-15g
Carbohydrates: 35-40g
Protein: 6-8g
(Note: The nutritional information may vary based on the exact ingredients used.)
Dish Characteristics:
- These zucchini cakes are light and fluffy with a subtle herb flavor.
- They are an excellent way to use up excess zucchini from the garden or the supermarket.
- The cakes are versatile and can be served as a snack, side dish, or even as a light dessert with a fruit topping or cream cheese frosting.
User Comments:
- "These cakes were so delicious! My family loved them."
- "I added a bit of garlic and made them into mini muffins instead of cakes. They were perfect for a brunch."
- "The herbs gave these cakes a great flavor. I will definitely make them again."
- "These were easy to make and my kids loved them!"
- "I used different herbs like thyme and rosemary, which worked really well."
Special Precautions and Tips:
- Make sure the zucchini is well shredded or grated to ensure an even distribution in the cake mixture.
- Use fresh herbs for the best flavor, but dried herbs can be used if fresh are not available.
- Adjust the seasoningings according to your preference and what herbs you are using.
- Store the cakes in an airtight container for up to 3 days at room temperature or in the refrigerator for longer storage.
