The zucchini cake recipe with speck is a soft and delicious savoury rustic, which will surprise you with its great speed and ease of execution. A soft, batter-like dough is enriched with diced zucchini, sliced speck and diced scamorza cheese, then baked in the oven until lightly browned, for a super stringy and irresistible final result. Exceptional both hot and at room temperature, it is perfect for any occasion: from an aperitif with friends to a packed lunch, to a snack for the little ones. Find out how to make it by following our recipe step by step.
Ready in: 45 minutes
FOR 6 PEOPLE
ZUCCHINI 300 gram
SPECK 100 gram
SCAMORZA 120 gram
POTATO STARCH 50 gram
MILK 120 gram
FLOUR (type 00) 140 gram
GRATED PARMESAN 40 gram
EXTRA VIRGIN OLIVE OIL 40 gram
BAKING POWDER 15 gram
SALT as required
PEPE as required
Amount per serving
% Daily Value*
Total Fat 16.8g 22%, Saturated Fat 7.2g 36%, Cholesterol 32mg 11%, Sodium 793mg 34%, Total Carbohydrate 31.9g 12%, Dietary Fiber 1g 4%, Total Sugars 1.1g, Protein 15.1g, Vitamin D 0mcg 0%, Calcium 326mg 25%, Iron 2mg 13%, Potassium 182mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
How to prepare the zucchini cake recipe
Wash the courgettes, trim them and cut them into chunks (1). Cut the speck into strips and the smoked cheese into cubes.
In a pan, heat a drizzle of oil and add the courgettes; season with salt and pepper (2) and cook for about 15 minutes.
In a large bowl, collect the eggs and add a pinch of salt and pepper. Pour in the oil (3) and mix with a hand whisk.
Add the milk (4) and mix again.
Incorporate the grated Parmesan cheese (5).
Add the flour, sifted with the baking powder (6), and mix gently.
At this point, add the smoked cheese and speck (7), taking care to leave some aside for the final decoration.
Finally, add the courgettes (8).
Pour the dough into a 26 cm diameter cake pan, greased and floured. Sprinkle the surface with the scamorza and speck kept aside (9). Bake in a static oven at 170 ° C for about 30 minutes.
After the cooking time, take the cake out of the oven, turn it out of the mould and serve it hot or at room temperature (10).
We recommend using a 26 cm diameter cake pan, preferably hinged and with a removable bottom, greased and floured or lightly oiled; alternatively, you can line it with a sheet of parchment paper.
For a gluten-free version suitable for everyone, you can replace the 00 flour with that of rice or legumes (type of chickpeas or lupins), which will give the cake a more rustic and characteristic taste.
Versatile and delicious, this savoury pie lends itself to numerous variations: you can replace the speck with cooked ham, salami or mortadella, enrich the dough with creamy spreadable cheese or ricotta, and add provolone or another stringy cheese to your taste.
You can also try with other vegetables, such as asparagus, peppers or aubergines, always previously sautéed in a pan with a drizzle of oil. Also add some aromatic herbs to the mixture, such as mint or basil.
The zucchini cake recipe with speck can be stored in the refrigerator, inside a special airtight container, for about 2-3 days.