Discover the delightful mini zucchini and cheese plumcakes, a flavorful Italian recipe perfect for snacks or parties.

Mini Zucchini and Cheese Plumcakes

If you’re searching for tasty Italian recipes, look no further than these mini zucchini and cheese plumcakes. Perfectly portioned, they make excellent appetizers, are great for buffets, brunches among friends, or even for picnics. They’re also an easy solution for a savory snack or lunch at the office. This versatile recipe will win you over with its soft texture, made without butter and using yogurt and vegetable oil instead.

The magic of these mini plumcakes lies in the delicious combination of tender zucchini and flavorful pecorino cheese, a mix that appeals to both adults and children alike. You can easily adapt this recipe based on seasonal ingredients or what you have on hand. If you’re looking for a practical and delicious idea, these mini zucchini and cheese plumcakes are the perfect choice!

Ingredients

• 2 medium zucchinis, grated
• 200 grams of pecorino cheese, grated
• 250 grams of flour
• 3 eggs
• 1 cup of yogurt
• 1/4 cup of seed oil
• 1 packet of baking powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 180°C (350°F).
2. In a large bowl, beat the eggs and mix in the yogurt and oil.
3. Incorporate the grated zucchini and pecorino cheese into the mixture.
4. Add the flour, baking powder, salt, and pepper, and mix until well combined.
5. Pour the batter into greased mini loaf pans and bake for about 25-30 minutes, or until golden and cooked through.
6. Allow to cool slightly before serving. Enjoy warm or at room temperature!

Total Time: 60 min
Cuisine: Italian