Ingredients:
2 medium zucchinis
1 can of drained tuna
200 g of flour
3 eggs
100 ml of olive oil
100 ml of milk
100 g of grated Gruyère cheese
1 packet of baking powder
Salt, pepper, Herbes de
Provence
Instructions:
Preheat the Oven: Before starting, preheat your oven to 180°C (350°F). This step is crucial for even baking of the cake.
Prepare the Zucchinis: Wash the zucchinis thoroughly, then grate them finely. Once grated, squeeze them between your hands or using a clean cloth to remove excess water. This will prevent the cake from becoming too moist and will help it rise properly.
Prepare the Batter: In a large bowl, crack the eggs and lightly beat them. Add the olive oil and milk, then mix well to combine. This liquid base will give the cake its soft texture.
Add Dry Ingredients: Incorporate the sifted flour and the baking powder. Mix until the batter is smooth and free of lumps. This step is crucial for the cake to rise well during baking.
Incorporate Flavors: Add the drained tuna, grated zucchini, grated Gruyère cheese, and Herbes de Provence to the batter. Season with salt and pepper to taste. Mix gently to evenly distribute all the ingredients.
Bake the Cake: Pour the batter into a greased and floured loaf pan to prevent sticking. Smooth the surface with a spatula for even cooking. Bake for 45 minutes to 1 hour, depending on your oven’s power. To check if it’s done, insert a knife into the center of the cake; it should come out clean.
Cool and Serve: Once baked, remove the cake from the oven and let it cool for a few minutes before removing it from the pan. This allows the texture to stabilize and makes it easier to slice. Serve warm or cold, with a salad or as an appetizer.