Cake Courgette & Quinoa
A delightful and healthy brunch cake made with courgettes, quinoa, and cashews, perfect for sharing with loved ones.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated courgette (zucchini)
- 1 cup cooked quinoa
- 1 cup grated Parmesan cheese
- ½ cup cashew nuts, roughly chopped
- 1 cup all-purpose flour (or gluten-free flour)
- 2 large eggs
- ¼ cup olive oil
- 1 tsp baking powder
- A pinch of salt and pepper
- A handful of fresh herbs (like parsley or basil)
Instructions
- Preheat your oven to 180°C (350°F).
- Prep the courgettes by grating them and squeezing out excess moisture.
- Cook the quinoa by rinsing it and then boiling it in double the amount of water until fluffy, about 15 minutes.
- Mix the flour, baking powder, salt, and pepper in a large bowl.
- Combine the eggs, olive oil, and grated Parmesan in another bowl.
- Add the grated courgette, cooked quinoa, and chopped cashews to the wet ingredients.
- Combine the dry and wet mixtures until just combined; a few lumps are okay.
- Bake in a greased 9-inch cake pan for 35-40 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Serve warm or at room temperature, drizzled with olive oil and topped with fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
Keywords: courgette, quinoa, brunch, healthy, vegetarian, cake, baking