Savory Zucchini Loaf Cake
(1 vote)
(1 vote)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
465
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 505 mg | (13 %) | ||
| Calcium | 395 mg | (40 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 240 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Whipped cream
- 3 eggs
- 3 Tbsps Pastry flour
- ½ tsp Baking powder
- 750 grams Zucchini (coarsely grated)
- 125 grams Gruyere (or Gouda, freshly grated)
- salt
- freshly ground peppers
- Nutmeg
- breadcrumbs (for the loaf pan)
- butter (for the loaf pan)
Preparation steps
1.
Whisk together the cream, eggs, flour and baking powder. Fold in the zucchini and cheese and season with salt, pepper and nutmeg.
2.
Coat a loaf pan with butter and sprinkle with breadcrumbs. Pour the batter into the prepared pan and bake at 180°C (approximately 350°F) for about 45 minutes. Remove from the oven and let the cake rest briefly.
3.
Gently turn out the zucchini loaf, slice and serve warm.
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