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Plumcake with zucchini and chia seeds

ingredients

servings

8

Eggs

3 unit

Type 00 wheat flour

160 oz

Iodized salt

1 teaspoon

Courgette

200 oz

Extra virgin olive oil

25 oz

Water

30 oz

Parmigiano cheese

10 oz

Chia seeds

1 spoon

Grated lemon peel

1 spoon

Dried thyme

1 teaspoon

Yeast for bakery products

6 oz

starters from Italy

Plumcake with zucchini and chia seeds

Plumcake with zucchini and chia seeds

vegetarian with gluten with eggs with lactose

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Plumcake with zucchini and chia seeds

An excellent recipe as an appetizer or to offer during an aperitif, on the feast of the children or as a snack. He will like very well for those who prefer to have breakfast with something salty.

Plumcake with zucchini and chia seeds step 1

step 1

Preheat oven to 180 ° C and lining the loaf pan with parchment paper wet and squeezed. Whisk the eggs lightly with the salt with a whisk.

Plumcake with zucchini and chia seeds step 2

step 2

Add the washed zucchini, grated and private end, the oil, water, lemon zest, thyme and Parmesan cheese if desired.

Plumcake with zucchini and chia seeds step 3

step 3

Mix all the ingredients to mix them, and then combine the sifted flour and baking powder, stirring to avoid the formation of lumps.

Plumcake with zucchini and chia seeds step 4

step 4

Finally, add the seeds, mixing to distribute them in the dough. Pour into the mold and informs for 45 minutes.

Plumcake with zucchini and chia seeds step 5

step 5

Before churning occurs in the cooking by inserting a toothpick plum that will come out clean and dry.

Plumcake with zucchini and chia seeds step 6

step 6

Leave to cool before serving. This plum is also excellent served cold.

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