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Greek Savoury Olive Oil Cake with Zucchini, Potato, Kasseri & Feta

zucchini savoury cake image

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.

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.

Zucchini and 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 Cake and Muffins image

Note:  The muffins were baked for 30 minutes.

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.

If you do not have peppermint, add more mint.

Greek Olive Oil Zucchini and Feta Cake

Preparation time:  30 minutes

Baking time:  about 1 hour

Serves: 10 – 12

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 tbsp dried mint
  • 2 cups all purpose flour
  • ½ tsp baking soda
  • 1 tbsp baking powder

Directions:

  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. Mix well to combine.
  4. Add cheeses and flour and mix.
  5. Grease a 22 cm / 9 inch round silicone cake bundt form and pour in the batter.
  6. Preheat oven to 180oC / 350o F and bake in the middle rack, for about 1 hour or until a skewer inserted in the centre comes out clean.
  7. Remove to a wire rack to cook for half an hour and then reverse it into a platter.

The last time I made it here in Assini I did not have fresh milk or yoghurt, so I used evaporated milk, feta and kasseri cheese.  I also added  a tsp 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.

collage Zucchini & Potato Cake image

Greek Olive Oil Zucchini, Potato, Kasseri & Feta Cake

Preparation time:  30 minutes

Baking time:  about 1 hour

Serves: 10 – 12

Ingredients: 

  • ¼ cup olive oil
  • 1.10 lbs / 500 grams zucchini, finely chopped (5 small zucchini)
  • 1.10 lbs / 500 grams potatoes, finely chopped (4 medium potatoes)
  • 7 oz. / 200 grams feta
  • 3.5 oz. / 100 grams kasseri cheese
  • 4 eggs
  • 1 can (410 grams) evaporated milk
  • 1 tbsp salt (depending on how salty feta is, add less)
  • Freshly grated black pepper
  • 1 tsp Greek spice mixture
  • ½ tsp baking soda
  • 1 tbsp baking powder
  • A handful dried peppermint (2 – 3 tbsp)
  • A handful of finely chopped fresh mint
  • All purpose flour to make the batter

Directions:

  1. Heat the olive oil in a non-stick 9 inch / 23 cm frying pan or sautéing pan.
  2. Using a mandolin, cut thin slices of potatoes and fry in 2 batches.  While it is frying, do the same with the zucchini and fry on both sides in two batches.  Set aside until they cool.
  3. Meantime, in a large bowl  whisk the eggs and add milk and mix.  Add the dry ingredients and mix to make the batter to a  cake consistency.
  4. Add the crumbled feta and kasseri and mix.
  5. Finally add the fried potatoes and zucchini and mix with the batter.
  6. Grease an 11 inch / 28 cm spring form bundt baking tin and pour in the batter.
  7. Preheat oven to 350o F / 180oC and bake in the middle rack, for about 1 hour or until a skewer inserted in the centre comes out clean.
  8. Remove to a wire rack to cook for half an hour and then reverse it into a platter.

 

 

Greek Savoury Olive Oil Zucchini Cake with Kasseri and Feta
Greek Savoury Olive Oil Zucchini Cake with Kasseri and Feta
Rate this recipe
Category: Savoury Cakes
Cuisine: Greek cuisine

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
12
  • ¼ cup olive oil
  • 1.10 lbs / 500 grams zucchini, finely chopped (5 small zucchini)
  • 1.10 lbs / 500 grams potatoes, finely chopped (4 medium potatoes)
  • 7 oz. / 200 grams feta
  • 3.5 oz. / 100 grams kasseri cheese
  • 4 eggs
  • 1 can (410 grams) evaporated milk
  • 1 tbsp salt (depending on how salty feta is, add less)
  • Freshly grated black pepper
  • 1 tsp Greek spice mixture
  • ½ tsp baking soda
  • 1 tbsp baking powder
  • A handful dried peppermint (2 – 3 tbsp)
  • A handful of finely chopped fresh mint
  • All purpose flour to make the batter
Instructions
Prep
30 minutes
Cook
60 minutes
  1. Heat the olive oil in a non-stick 9 inch / 23 cm frying pan or sautéing pan.
  2. Using a mandolin, cut thin slices of potatoes and fry in 2 batches.  While it is frying, do the same with the zucchini and fry on both sides in two batches.  Set aside until they cool.
  3. Meantime, in a large bowl  whisk the eggs and add milk and mix.  Add the dry ingredients and mix to make the batter to a  cake consistency.
  4. Add the crumbled feta and kasseri and mix.
  5. Finally add the fried potatoes and zucchini and mix with the batter.
  6. Grease an 11 inch / 28 cm spring form bundt baking tin and pour in the batter.
  7. Preheat oven to 350o F / 180oC and bake in the middle rack, for about 1 hour or until a skewer inserted in the centre comes out clean.
  8. Remove to a wire rack to cook for half an hour and then reverse it into a platter.
  9. It's perfect as a snack with Greek coffee or it can be served as a side dish, warm or cold.

Greek Olive Oil Zucchini Cake with feta and kasseri image

Kopiaste and Kali Orexi,

5/5 (1)

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3 Responses

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

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

  3. Thanks for both recipes. They look amazing!
    Have a great weekend ahead 😀