Zucchini Loaf

Name: Zucchini Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: Baby Zucchini (summer squash) with flowers 10.5 oz; Eggs (approximately 3) at room temperature 5.6 oz; Type 00 flour 1 ½ cup; Whole milk at room temperature 0.4 cup; Sunflower seed oil ½ cup; Spicy Provolone cheese 7 oz; Mint 10 leaves; Instant yeast for salted preparations 3 ¾ tsp; Fine salt to taste; Black pepper to taste

it es fr de br

328.3

Calories per serving

Vegetarian

Energy Kcal 328.3
Carbohydrates g 20
of which sugars g 2.2
Protein g 12.9
Fats g 21.8
of which saturated fat g 6.4
Fiber g 93.2
Cholesterol mg 1.2
Sodium mg 349.3

Difficulty: Easy
Prep time: 15 min
Cook time: 50 min
Serving: 8
Cost: Average

PRESENTATION

Zucchini plumcake is, like, really really a treat that totally captures the heart of summer days in Tuscany. You know, with baby zucchinis and their bright, edible flowers, this zucchini bread has this tender texture and gentle, kinda sweet flavor. Seriously, Italians love using these zucchinis fresh from the garden—especially with their blossoms attached. And the flowers? They add a moist richness and a burst of color, making every slice more exciting. It is the kind of zucchini cake you’ll spot at picnics or as part of a light lunch. So here's the thing, it goes great with other veggie-packed summer dishes like cold pasta salads or stuffed tomatoes. A wonderful way, for real, to celebrate fresh produce and enjoy some creative summer baking.

In Tuscany, people often bake a zucchini loaf when zucchinis are all over the place, and nobody's in the mood for anything too heavy. This isn’t your usual sweet, cinnamon-spiced loaf. Nope. It includes a golden crust and a soft, moist middle. Perfect savory appetizer. Plus, the zucchini flowers, often fried or stuffed, give this bread a tangy twist that really sets it apart from other vegetable breads. Pair it with cheese or fresh tomatoes for a snack that feels light yet super super satisfying. Look, these garden-fresh recipes bring together the joy of Italian summers—everything focuses on fresh, simple ingredients that taste amazing and bring people together. For anyone who loves a quick bread that's a bit different, this is a real treat. It captures the best of the season, and you can taste a bit of that sunny, laid-back vibe in every bite. Whether you're enjoying it on a picnic or as a cozy snack at home, this zucchini plumcake offers a genuine taste of Italian summer that's both delicious and refreshing. Celebrate the season with this versatile dish—you're bringing a slice of Tuscany to your table.

How to prepare Zucchini Loaf

To make the zucchini loaf, first clean the baby zucchinis with the flowers. Remove the inner pistil 1 and detach the flowers, which you will clean with a cloth to remove any soil residue. Detach the zucchinis, trim them 2 and wash under running water. Slice the zucchinis and flowers into rings 3, which once cleaned will weigh about 9 oz.

First, cut the spicy provolone into slices and then into cubes 4. Now prepare the batter: in a bowl, pour the eggs and beat them with an electric mixer 5 until they become frothy. Gradually incorporate the seed oil 6 and continue mixing.

Also pour in the milk 7 and finally add salt and pepper 8. Separately, sift the flour 9 and baking powder.

Incorporate the dry ingredients little by little with a spoon 10, mixing at moderate speed. Once the batter is smooth, flavor with mint leaves and enrich with the provolone 11 and zucchinis with flowers 12.

Mix and pour the batter into a loaf pan of 10 x 4.5 inches 13. Bake in a preheated static oven at 350°F for 50 minutes. Once baked, remove the zucchini loaf from the oven 14 and unmold it while still warm. The zucchini loaf is ready to be enjoyed 15.