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Greek Savoury Zucchini Cake with Potato & Feta

Greek Savoury Zucchini Cake with Potato & Feta

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This Greek Savoury Cake with zucchini, potatoes, feta and Kasseri is an exceptionally moist and luscious cake.

Hiding or just adding vegetables in a cake is a great way to get your children eating more vegetables with all the health benefits.

The olive oil is used only to fry the vegetables and no more is added.

I made this recipe which I submitted to Foodie, which was included in their e-cookbook “Family Flavours, Favourite Recipes, from Foodie”, with kid friendly recipes.

The recipe in the e-cookbook was prepared before we left Athens and since then I have made it many times, each time with a few alterations, depending on the ingredients I had at hand but all of them were equally delicious.

Below, you will also find one made with grated zucchini, without potato.

Whichever you choose to make, both are delicious and perfect as a snack with Greek coffee or they can be served as a side dish, warm or cold.

collage making Zucchini & Potato Cake image

My Olive Oil Zucchini Cake will amaze you as this is the best zucchini cake I’ve ever made, and it’s incredibly easy.  You can also make it into a bread or even muffins.

Zucchini and Potato Cake image

Note:  The muffins were baked for 30 minutes.

Zucchini Cake and Muffins image

The cake was baked for 1 hour and 10 minutes in my old oven. Instead of only feta I added half feta and half halloumi.  Instead of milk, I also added some Greek yoghurt.

Greek Olive Oil Zucchini Cake with feta and kasseri image

If you do not have peppermint, add more mint.

Greek Zucchini, Potato & Feta Cake

Greek Zucchini, Potato & Feta Cake

Yield: 12
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

This Greek Savoury Olive oil Cake with zucchini, potato, kasseri and feta is an exceptionally moist and luscious cake. Hiding or just adding vegetables in a cake is a great way to get your children eating more vegetables with all the health benefits.  

Ingredients

  • ¼ cup olive oil
  • 1.10 lbs / 500 grams zucchini, finely chopped (5 zucchini)
  • 1.10 lbs / 500 grams potatoes, finely chopped (4 medium potatoes)
  • 7 oz. / 200 grams feta
  • 3 eggs
  • 2 cups milk
  • 1 tbsp salt
  • Freshly grated black pepper
  • ½ tsp baking soda
  • 1 tbsp baking powder
  • A handful dried peppermint (2 – 3 tbsp)
  • 10.60 oz. / 300 grams all purpose flour

Instructions

  1. Heat the olive oil in a non-stick 9 inch / 23 cm frying pan or sautéing pan. 
  2. While it is heating, wash and finely chop the zucchini as thin as you can, using a knife or a mandolin.  Fry on both sides in two batches and remove to a colander with a dish below to collect any oil.
  3. Peel and wash the potatoes.  Using a potato peeler or a mandolin, make potato thin shavings of 1 potato at a time and give it a quick
    fry on both sides.  While they are frying, do the same with the second potato.  Continue with the remaining potatoes one at a time, returning to the pan any olive oil dropping from the colander.
  4. In a large bowl add the eggs and milk and whisk.  Add the flour, salt,
    pepper, peppermint, baking soda and baking powder and mix to make a thin batter.  Finally, add the crumbled feta and mix.
  5. Grease an 11 inch / 28 cm spring form bundt baking tin.  Add a
    layer of batter and continue layering potatoes and zucchini.  After adding about half of them, season with salt and pepper and add another layer of batter.  Add the remaining zucchini and potatoes and
    end with the remaining batter.
  6. Preheat oven to 350o F / 180oC and bake for about 1 hour or until a toothpick inserted in the centre comes out clean.
  7. It can be served as a side dish or a snack, warm or cold.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 263Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 65mgSodium 955mgCarbohydrates 33gFiber 2gSugar 2gProtein 10g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

The last time I made it here in our new house, in Assini, I did not have fresh milk or yoghurt, so I used evaporated milk, feta and kasseri cheese.  

I also added  a teaspoon of my Greek spice mixture in it.    I’ve also made this cake with halloumi and graviera and it’s equally delicious.

Instead of using a potato peeler, I used the mandolin and made fine vegetable sticks, which I fried.  I then mixed them in the batter.  I baked it in my new oven using the oven fan and it was ready after 50 minutes, so this is a lesson that each one of us should take into consideration, depending on the oven we are using.  

The amount of flour used was not weighed as my scale is still in the boxes but it’s about the same quantity.

Zucchini Cake and Muffins image

Greek Savoury Zucchini Cake with Feta & Kasseri

Yield: 12
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

This Greek Savoury Olive oil Cake with grated zucchini and feta is an exceptionally moist and luscious cake. You can also make it into muffins.

Ingredients

  • 350 grams grated zucchini
  • 1 medium red onion, grated
  • 150 grams feta
  • 60 grams graviera or kasseri
  • 4 eggs
  • 200 grams Greek yoghurt
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp salt (depending on how salty feta is, add less)
  • Freshly grated black pepper
  • A handful fresh mint, finely chopped or 3 - 4 tbspdried mint
  • 2 cups all purpose flour
  • ½ tsp baking soda
  • 1 tbsp baking powder

Instructions

  1. Grate the zucchini and place in a colander.  Sprinkle ½ tsp salt and set aside to drain for half an hour.  Squeeze it with your hands to remove any remaining water.
  2. Put it in a bowl together with grated onion, eggs, yoghurt, mint, salt, pepper and olive oil.
  3. Add cheeses and flour and mix well to combine.
  4. Grease a 22 cm / 9 inch round silicone cake Bundt form and pour in the batter.
  5. Preheat the oven to 180oC / 350o F and bake in the middle rack, for about 1 hour or until a knife or skewer inserted in the centre comes out clean.
  6. Remove to a wire rack to cool for half an hour and then reverse it into a platter.
  7. It’s perfect as a snack with Greek coffee or it can be served as a side dish, warm or cold.

Notes

The muffins are baked for 30 minutes.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 227Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 78mgSodium 468mgCarbohydrates 21gFiber 1gSugar 3gProtein 9g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

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Juliana

Saturday 24th of August 2013

Thanks for both recipes. They look amazing! Have a great weekend ahead :D

Angie

Friday 23rd of August 2013

I still haven't tried making a zucchini cake. Both look great and I am sure we will love it!

Nadji

Friday 23rd of August 2013

Je ferai bientôt un de ces cakes! Bonne journée et à bientôt

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