- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 540 kcal
Quick summary
“The savory vegetable cake combines grated carrot, zucchini, and canned green corn wrapped in a fluffy oven-baked dough. It is a nutritious and practical option for school snacks, picnics, or a substantial breakfast.”
What you need to know
- The eggs beaten with milk and oil structure the homogeneous liquid batter before incorporating the dry ingredients.
- Grated carrot and zucchini bring moisture, fiber, and natural color without requiring prior cooking.
- Adding the vegetables with a wooden spoon at the end preserves the texture of the vegetables distributed throughout the baking sheet.
Ingredients
Main
- 2 cups all-purpose flour
- 1 cup milk
- 2 eggs
- 1/2 cup oil
- 1 cup of grated carrot
- 1 cup of grated zucchini
- 1/2 cup of canned corn
- 1 tablespoon baking powder
- Salt and pepper to taste
Instructions
Principal
- Preheat the oven to 180 degrees Celsius.
- In a bowl, mix the wheat flour, baking powder, salt, and pepper.
- In the mixer, beat the eggs with the oil and milk until you get a homogeneous mixture.
- Add the dry mixture little by little, beating constantly so as not to form lumps.
- Mix the grated vegetables and corn with a wooden spoon.
- Pour the batter into a greased and floured pan.
- Place in the oven and bake for approximately 35 minutes or until a toothpick comes out clean.
- Let it cool before unmolding.
- Serve in slices, warm or at room temperature.
Chef's tips
- Squeeze the grated zucchini in a clean cloth before adding to the dough to remove excess water and prevent the cake from becoming dense.
- Grate the carrot on the fine grater so that it cooks completely during the stipulated 35 minutes in the oven.
- Let the cake warm for 10 minutes before unmolding to prevent the structure from breaking due to the weight of the vegetables.
Variations
- Add 1/2 cup of grated parmesan or cured Minas cheese to the dough to intensify the salty notes.
- Incorporate 1/4 cup of chopped black olives and dried oregano into the vegetable mixture.
- Bake in individual muffin tins for 20 to 25 minutes for practical portions ready to take.
Substitutions
- White wheat flour can be replaced by oat flour or whole wheat flour in a ratio of 2 cups.
- Vegetable oil can be replaced with 1/2 cup of olive oil to provide a Mediterranean aroma.
- Grated zucchini can be replaced by well-drained grated chayote or finely chopped broccoli.
How to store
Store the savory cake in an airtight container in the refrigerator for up to 4 days due to the moisture of the fresh vegetables. To consume, heat slices in an electric oven or skillet to recover the crispy crust.
Can it be frozen?
The baked cake can be frozen in slices wrapped in plastic wrap and aluminum foil for up to 2 months. To thaw, place directly in a preheated oven at 180°C for 10 minutes to prevent the dough from softening.
What to serve with
Serve hot or at room temperature with fresh brewed coffee, natural orange juice, or iced tea. A green leaf salad with tomato also makes for a light and balanced lunch.
Frequently asked questions
Can I use fresh corn from the cob instead of canned?
Yes, cook the corn kernels quickly in salted water or sauté before mixing into the raw cake batter.
Do I need to sauté the carrots and zucchini before baking?
It is not necessary to saute; grated raw, they cook perfectly inside the batter during the 35 minutes in the oven at 180°C.
Is it possible to make the recipe without an electric mixer?
Yes, you can beat the eggs, oil, and milk vigorously with a wire whisk in the bowl before adding the dry ingredients and vegetables.
Why did the savory vegetable cake get too moist or seem undercooked?
Zucchini contains a lot of water; if it is not well squeezed before entering the dough, the excess liquid alters the consistency of the crumb.
