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Zucchini and pancetta cake
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Zucchini and pancetta cake
Here is a nice and easy to prepare zucchini and pancetta cake that can be enjoyed at breakfast or for lunch as accompaniment with a salad.
Zucchini and pancetta cake
| Prep time: 10 minutes |
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| Cooking time: 35 minutes |
| Servings or yield: 1 cake |
| Difficulty level: Easy |
| 3 eggs |
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| 150 g all purpose flour |
| 1 bag baking powder |
| 100 ml milk |
| 1 small zucchini cut in small cube |
| 100 g pancetta, cut in small cube |
| Salt and pepper to taste |
| Cake mould 8 by 4 inches |
Preparation
Preheat the oven to 350˚F.
In a bowl, mix together eggs, milk, flour salt and pepper to taste, baking powder and zucchini and pancetta and mix well.
Grease your pan and pour the mixture.
Bake for about 35 minutes or until cooked. Enjoy warm.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Preheat the oven to 350˚F. In a bowl, mix together eggs, milk, flour salt and pepper to taste.
2 - Add baking powder and mix again.
3 - Add zucchini and pancetta.
4 - Mix well.
5 - Grease your pan and pour the mixture. Bake for about 35 minutes or until cooked.
6 - Enjoy warm.
