This Savory Zucchini and Goat Cheese Cake, a French „cake salé,“ is a perfect summer staple, akin to savory zucchini bread. Requiring only 10 minutes of prep and 40 minutes of cooking, it’s a foolproof recipe ideal for apéro or picnics.
For a moist, flavorful cake, brown the diced zucchini first to remove excess water and enhance flavor. Avoid overworking the batter to prevent density, and use fresh goat cheese for delightful melty pockets. The cake travels beautifully, keeps for 3-4 days refrigerated, and can be frozen. Serve it sliced, warm or cold, as an appetizer or with a side salad.
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Prep time: 10 minutes
Cook time: 40 minutes
This savory zucchini and goat cheese cake is one of those recipes I make all summer long. In France, we call it a cake salé: think of it like a savory version of zucchini bread, baked in a loaf pan and sliced. It’s a staple of any apéro (our pre-dinner drinks-and-nibbles hour), and it only takes 10 minutes to put together. You’ll see, this one is truly foolproof!
This zucchini and goat cheese cake also travels beautifully, so it’s perfect for a picnic. And if you love a savory loaf you can slice and share, try my other go-to: my Savory Cake with Tuna, Feta, and Olives.
My 3 Tips for a Moist Zucchini and Goat Cheese Cake
Before you get started, here are the three things that really make a difference:
- rown the zucchini first. I know, pulling out a skillet feels like a hassle, but I promise it only takes 5 minutes. Cooking the zucchini with a little oil, salt, garlic, and thyme gives it real flavor and cooks off the extra water, which is what keeps the loaf from turning soggy in the oven.
- Don’t overwork the batter. Stir just until it comes together and looks smooth. Mix it too much and the loaf turns dense.
- Use a log of goat cheese or fresh goat cheese. Dice it or crumble it with your fingers, but leave a few bigger chunks. Those melty pockets are what make every slice so good.
And if you like the combination of zucchini and goat cheese, you should try my Savory Zucchini and Goat Cheese Clafoutis!
Recipe Card
Savory Zucchini and Goat Cheese Cake
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This easy zucchini and goat cheese cake is moist, flavorful, and perfect for an appetizer or a summer picnic. It’s a simple recipe that’s ready in just a few minutes and is sure to please everyone.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Snack
Cuisine French
Servings 10
Calories 229 kcal
Print Recipe
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Preheat the oven to 350°F (180°C). Butter and flour a 9.5- to 10-inch (24–26 cm) loaf pan.
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Dice the zucchini into small cubes and mince the garlic. Sauté in the olive oil for 5 to 7 minutes, until the zucchini is golden. Season lightly with salt and let cool slightly. Dice the goat cheese.
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In a mixing bowl, stir together the flour, baking powder, and thyme. Season lightly with salt and pepper.
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Make a well in the center, crack in the eggs, and whisk, drawing in the flour as you go.
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Pour in the olive oil and milk, then stir until the batter is smooth. Stop as soon as it comes together so the crumb stays soft.
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Stir in the warm zucchini and the goat cheese.
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Pour the batter into the pan, filling it no more than two-thirds full, and bake for 40 to 45 minutes, until golden and a knife inserted in the center comes out clean.
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Let it cool on a wire rack before turning it out of the pan.
Storage: This zucchini cake keeps for 3 to 4 days in the fridge, tightly wrapped. Serve it cold (take it out 30 minutes ahead) or warm it in the oven.
Freezing: whole or sliced, up to 3 months. Let thaw overnight in the refrigerator.
To reheat: sprinkle a few drops of cold water on the crust, then warm the loaf in the oven at 300°F (150°C). Skip the microwave; it turns everything soggy.
Calories: 229kcal | Carbohydrates: 17g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 199mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 2mg
What Should I Serve With This Zucchini and Goat Cheese Cake?
For an apéro, I slice it, or cut it into squares and spear them on toothpicks.
Alternatively, you can serve it as a starter, one slice with a side salad, or as a main course, accompanied, for example, by my Roasted Tomato Soup and a Crème Fraîche, Lemon and Chive Dip. And for a picnic, serve it with a Rice Salad with Tuna, Corn, and Tomatoes, and a little Black Olives Tapenade on the side to spread.
Variation Ideas
If you liked this recipe, you can have fun switching up a few ingredients next time:
- Add a handful of pine nuts or chopped walnuts for a little crunch.
- Add a few leaves of chopped mint —it goes really well with zucchini (see my grilled zucchini, feta, and mint salad).
- If you don’t like goat cheese, replace it with feta.
- Add a few sun-dried tomatoes, cut into strips.
- Bake them as mini-cakes in individual molds for a buffet. They’ll take just 20 to 25 minutes to bake.
Frequently Asked Questions
Do you need to peel the zucchini for a cake?
No, zucchini have a thin skin; it holds up well during cooking and adds a nice green color.
How can I keep the cake from being too moist?
The most important thing is to sauté the zucchini in a skillet first, with a pinch of salt, and let it cool slightly. This will help draw out the excess water.
Can I make the zucchini and goat cheese cake the day before?
Yes, absolutely! The flavors will develop even more, and the cake will hold its shape even better when sliced. Let it cool, wrap it in plastic wrap, and keep it refrigerated, then take it out 30 minutes before serving.
What can I use instead of goat cheese?
You can substitute feta, grated cheese, or well-drained diced mozzarella for the goat cheese. Just be sure to adjust the amount of salt, as some cheeses—especially feta—are saltier than goat cheese.
Can this savory cake be frozen?
Exactly. Let it cool completely at room temperature, then wrap it in plastic wrap; it will keep for up to 3 months in the freezer. Let it thaw in the fridge, then reheat it in the oven for a few minutes to restore its soft texture.
More recipes for summer appetizers and picnics
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