This onion zucchini cake is both delicious and nutritious. It makes a perfect meal for a cold weather day, to bring along to a bonfire or party and to simply enjoy at home with your family.
My favorite part about this cake is the spices. It bursts with unusual flavors such as black cumin and an extra amount of dill. Olive oil gives it a mediterranean touch, but you can as well use any other oil of your choice. Whenever I run short of olive oil, I use sunflower oil.
I have made this cake already with different kinds of flour. I didn’t notice a major difference, so you are free to use whichever flour you want. But for the nutritional aspect I would suggest to stick to full corn as this keeps the blood sugar low.
If you don’t find any spring onions, it is also possible to swap them with leeks.
The soy flour is the binding ingredient in this cake and replaces the eggs. To use soy flour as eggs, simply add 2 tbsp. of water for each tbsp. of soy flour and make a paste before adding it to any batter.
- 450g zucchini
- 200g soy yoghurt
- 100ml olive oil
- 2 bundles spring onion
- 2 bundles of dill
- 150g full corn spelt flour
- 3 tbsp. soy flour
- salt and pepper to taste
- sesame seeds
- black cumin seeds
- Wash and grate the zucchini. Transfer the grated zucchini into a fine cloth or nut bag and squeeze all the liquid out. You can keep the juice and use it for a green smoothie.
- Cut the spring onions into fine rolls and the dill into fine pieces ( as small as possible).
- Mix the zucchini, spring onions and dill in a big bowl.
- In a small bowl add the soy flour and mix it with 6 tbsp. of water into a paste. It shouldn’t be too thick, nor too thin.
- Combine the soy paste with the yoghurt, flour, oil, salt and pepper in a big bowl.
- Add this mix to the vegetables. You can use a spoon to mix them all up, but I find it easiest to do with hand.
- Eventually taste if more salt or pepper is needed.
- Transfer the batter into a greased cake-pan and sprinkle sesame seeds and black cumin seeds on top.
- Bake for 60 minutes on 200 °C or until it is golden brown.
- For best results, let it cool overnight.