Savory cake with zucchini, pine nuts, and pesto
Instructions
Trim the ends off the zucchini and slice them thinly with a knife.
Pour the extra-virgin olive oil into a skillet, add the unpeeled garlic cloves and the zucchini; cook for about 5–7 minutes, or until they are golden brown.
Once cooked, remove the garlic, season with salt and pepper, and add the chopped herbs.
Let the zucchini cool completely.
Crack the eggs into a bowl, add the liquid ingredients, and whisk; now add the sifted flour and baking powder, and while continuing to mix, add the cooked zucchini, pesto, and pine nuts, setting aside a small amount of the mixture for garnish.
Add a generous pinch of salt and pepper to taste.
Transfer the batter to a loaf pan (about 22–24 cm) lined with parchment paper, decorate the top with zucchini and pine nuts, and bake in a preheated oven at 180°C for about 40–45 minutes.
Let cool on a wire rack before slicing.
