7 jar zucchini cake

Name: 7 jar zucchini cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: Zucchini (about 2) 12 oz; Type 00 flour 2 vasetti; Nut flour 1 vasetto; Natural plain yogurt 1 vasetto; Sunflower seed oil 1 vasetto; Pecorino cheese to be grated 1 vasetto; Fontina cheese diced 1 vasetto; Eggs 3; Instant yeast for salted preparations (1 packet) 4 tsp; Thyme to taste; Fine salt to taste; Black pepper to taste

it de es fr br

661

Calories per serving

Vegetarian

Energy Kcal 661
Carbohydrates g 34.8
of which sugars g 3
Protein g 22.5
Fats g 47.9
of which saturated fat g 11.02
Fiber g 3.3
Cholesterol mg 140
Sodium mg 756

Difficulty: Easy
Prep time: 20 min
Cook time: 60 min
Serving: 6
Cost: Low

PRESENTATION

So, here's the deal: the "torta 7 vasetti" is this beloved Italian treat—seriously good—that brings together simplicity and really delicious flavors. And look, instead of the usual sweets, this version is a savory zucchini cake using a yogurt jar for measuring—making it super easy. Can't go wrong. This zucchini cake recipe is pretty special because it includes hazelnut flour and cheese, giving it a unique, fragrant twist. Italians absolutely adore dishes like this—they’re quick, simple, and a great way to use fresh garden zucchini. It is moist, tender, and perfect for slicing into cubes for a spring buffet or a casual family lunch. Pretty much, it's often served at gatherings as an appetizer or side dish, showing how versatile vegetable-based cakes can be.

Thing is, while many think of zucchini cake as sweet with cream cheese frosting, this Italian classic embraces savory, cheesy flavors. The golden top and crispy edges make each bite feel like a celebration of Italian home cooking. And honestly, it’s a smart way to get kids to enjoy veggies because the zucchini blends in seamlessly. The cheese? Rich and satisfying, for sure. Depending on regional tastes, you might find variations using different cheeses or nuts like walnuts or pecorino. Plus, this easy zucchini cake is perfect for vegetarians and tastes great at room temp, making it a hit at picnics or potlucks. It’s one of those dishes people often ask about because it’s refreshingly different from the usual fare.

With its nutty flavor and moist crumb, it’s really, really easy to see why this Italian favorite holds a special place in so many kitchens. Whether you are looking for homemade cake recipes that are a bit different or just want a tasty, veggie-packed dish, this zucchini cake is a must-try. Its blend of simple ingredients and rich flavors makes it a standout choice for any occasion—from casual lunches to elegant gatherings. Really.

How to prepare 7 jar zucchini cake

To prepare the 7 jar zucchini cake, first grate the zucchini with a large-hole grater 1. Now pour the yogurt into a large bowl 2 so you can use the jar as a unit of measure. Add the eggs 3 and start mixing with a whisk.

While mixing, slowly pour in the seed oil 4, then add the grated pecorino cheese 5 and hazelnut flour 6.

Also add the all-purpose flour 7, then mix well to combine everything 8, salt and pepper 9.

Add the baking powder 10 and thyme leaves 11, then add the grated zucchini 12 and mix with a spatula to incorporate them into the mixture.

Lastly, add the cubes of fontina cheese 13 and mix again to obtain a homogeneous mixture 14. Line an 8-inch diameter mold with parchment paper and pour the obtained mixture inside 15.

Level the surface 16 and bake in a preheated static oven at 356°F for about 60 minutes. Once cooked, remove from the oven and let it cool slightly 17. Your 7 jar zucchini cake is ready to be enjoyed warm or at room temperature 18!