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Browned Butter, Zucchini & Comté Cake Salé

The French call it a cake salé; I call it your make-ahead lunch savior. We pair the deep, nutty aroma of browned butter with sharp Comté and toasted walnuts. Squeezing the absolute life out of the grated zucchini ensures a crumb that is lacy, not tight like a bad alibi.

Camille Roux
Camille Roux
Prep: 21 minutes
Cook: 50 minutes
8
easy
lunchsnack
savory-bakingmake-aheadquick-breadbrown-butter

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Timeline

1 hour 21 minutes
0m15m30m45m1h1h151h21
Preheat & Prep Pan
Brown Butter
8m
Grate & Wring Zucchini
Whisk Dry Ingredients
Mix Wet Ingredients
Fold Batter
Bake Loaf
50m
Cool Loaf
10m

Ingredients

  • 113 g unsalted butter(1/2 cup, cut into tablespoons for even melting)
  • 2 whole medium zucchini(About 350g total)
  • 200 g all-purpose flour(1 2/3 cups)
  • 2 tsp baking powder
  • 1 tsp fine sea salt
  • 1 tsp freshly ground black pepper(Don't skimp here; the spice cuts the richness)
  • 3 whole large eggs(Room temperature)
  • 120 g whole milk plain yogurt(1/2 cup, room temperature)
  • 150 g Comté cheese(1 1/2 cups, coarsely grated. Gruyère works too.)
  • 60 g walnuts(1/2 cup, toasted and roughly chopped)

Instructions

  1. 1

    Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy extraction.

    5 min

    Tip: No parchment? Butter the pan generously and dust with flour, tapping out the excess.

  2. 2

    In a small saucepan over medium heat, melt 113g unsalted butter. Swirl the pan continuously until the butter foams, then subsides and smells intensely of toasted hazelnuts, about 5-8 minutes. Immediately pour it into a small bowl to cool slightly.

    8 min

    Tip: Butter is not a garnish, it's the foundation. Watch it closely; it goes from golden to burnt in the time it takes to answer a text.

  3. 3

    Grate the 2 medium zucchini on the large holes of a box grater. Pile the shreds into the center of a clean kitchen towel. Roll it up, twist the ends, and squeeze out as much liquid as you possibly can.

    5 min

    Tip: Put your back into it. You want a dry, tangled clump of zucchini. Excess water is the enemy of a good bake.

  4. 4

    In a medium bowl, vigorously whisk together the 200g all-purpose flour, 2 tsp baking powder, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper.

    3 min

    Tip: Whisking dry ingredients thoroughly means no surprise pockets of baking powder later.

  5. 5

    In a large mixing bowl, whisk the 3 large eggs and 120g whole milk plain yogurt until smooth and pale. While whisking constantly, slowly stream in the slightly cooled browned butter (scrape in all the toasted brown bits from the bottom!).

    4 min

    Tip: If your eggs and yogurt are cold, they might seize the butter. Room temperature is key.

  6. 6

    Pour the dry ingredients over the wet. Fold gently with a spatula just until a shaggy batter forms. Before the flour disappears entirely, fold in the wrung-out zucchini, 150g Comté cheese, and 60g walnuts until evenly distributed.

    4 min

    Tip: Stop mixing the second it comes together. Overmixing leads to a tough, heavy loaf.

  7. 7

    Scrape the batter into your prepared pan, smoothing the top. Bake for 45 to 55 minutes. You're looking for a deeply golden crust and a cake tester inserted into the center that comes out clean.

    50 min

    Tip: Look for the crust to start pulling away from the sides of the pan.

  8. 8

    Let the loaf cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a wire rack. Let it cool completely before slicing.

    10 min

    Tip: Let time do the work. Slicing too early lets the steam escape, drying out the crumb.

Chef's Notes

Cami's shortcut note: Wringing out the zucchini is your one non-negotiable step. If you skip it, the water will steam the interior and wreck the structure. We are not suffering for a Tuesday desk lunch; bake this Sunday, keep it wrapped in the fridge, and toast thick slices in a dry skillet all week. The browned butter and Comté flavors actually deepen on day two.

Frequently Asked Questions

How long does Browned Butter, Zucchini & Comté Cake Salé take to make?

Browned Butter, Zucchini & Comté Cake Salé takes about 1 hour 11 minutes total. That includes 21 minutes of prep and 50 minutes of cooking.

How many servings does this recipe make?

This recipe makes 8 servings.

What skill level is needed for Browned Butter, Zucchini & Comté Cake Salé?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Browned Butter, Zucchini & Comté Cake Salé?

The main ingredients are: unsalted butter, medium zucchini, all-purpose flour, baking powder, fine sea salt, freshly ground black pepper, large eggs, whole milk plain yogurt, Comté cheese, walnuts.

What type of meal is Browned Butter, Zucchini & Comté Cake Salé?

Browned Butter, Zucchini & Comté Cake Salé is categorized as: lunch, snack.