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Charred Zucchini & Olive Cake Salé

Charred Zucchini & Olive Cake Salé

A proper French cake salé—savory loaf cake—is the ultimate summer picnic flex. It travels without a fuss, slices like a dream, and demands zero refrigeration. We sear cubed zucchini hard and fast to lock out moisture, ensuring a lacy, tender crumb that won't turn tight like a bad alibi. Paired with briny olives and sharp Gruyère, this is how you win lunch.

Camille Roux
Camille Roux
Prep: 15 minutes
Cook: 55 minutes
8
easy
lunchsnackappetizer
savory-bakingpicnicquick-breadfrench-cafe+1

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Timeline

1 hour 18 minutes
0m15m30m45m1h1h15
Preheat & Prep Pan
Sear Zucchini
8m
Whisk Dry Ingredients
Whisk Wet Ingredients
Combine Batter
Fold Mix-ins
Bake Cake Salé
55m
Cool & Slice
15m

Ingredients

  • ½ cup extra-virgin olive oil(Divided (1 tbsp for searing, 7 tbsp for batter))
  • 2 medium zucchini(About 300g total, cut into ½-inch cubes)
  • 1 ½ cups all-purpose flour(Spoon and leveled (190g))
  • 2 tsp baking powder(Check your expiration date)
  • ½ tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 3 large eggs(Room temperature)
  • ½ cup whole milk(Room temperature)
  • 1 cup grated Gruyère cheese(Or a sharp white cheddar (100g))
  • ½ cup pitted Kalamata olives(Roughly chopped)
  • 1 tbsp fresh thyme leaves

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? Grease the pan well and dust lightly with flour.

  2. 2

    Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add the cubed 2 medium zucchini in a single layer. Sear without moving for 3 minutes to get color, then toss and cook for 4 more minutes until blistered and tender. Remove from heat.

    8 min

    Tip: High heat is non-negotiable. You want charred edges, not watery mush.

  3. 3

    In a large bowl, vigorously whisk together the 1 ½ cups all-purpose flour, 2 tsp baking powder, ½ tsp kosher salt, and 1 tsp freshly ground black pepper.

    2 min

    Tip: Whisking dry ingredients thoroughly prevents clumping and uneven rise.

  4. 4

    In a separate medium bowl, whisk the 3 large eggs until frothy. Stream in the ½ cup whole milk and the remaining 7 tbsp extra-virgin olive oil, whisking until completely emulsified.

    2 min

    Tip: Room temperature eggs and milk emulsify faster with the oil.

  5. 5

    Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until the flour is mostly moistened. Do not overmix.

    1 min

    Tip: A few flour streaks are fine. Overmixing activates gluten and ruins the crumb.

  6. 6

    Fold the warm seared zucchini, 1 cup grated Gruyère cheese, ½ cup pitted Kalamata olives, and 1 tbsp fresh thyme leaves into the batter until just distributed.

    2 min

    Tip: Cami’s shortcut note: The zucchini can still be warm when you fold it in. It slightly activates the baking powder early for a better rise.

  7. 7

    Scrape the batter into the prepared loaf pan, smoothing the top. Bake for 50 to 55 minutes, or until a skewer inserted into the center comes out clean and the top is deeply golden.

    55 min

    Tip: Look for a proud, cracked crown—a signature of a good cake salé.

  8. 8

    Let the cake cool in the pan for 10 minutes. Use the parchment overhang to lift it out, then transfer to a wire rack to cool completely before slicing.

    15 min

    Tip: Cutting it while piping hot will compress the crumb. Let time do the work.

Chef's Notes

Butter is not a garnish, except here—where we intentionally swap it for olive oil. Why? Butter solidifies at room temperature, making a cold cake eat heavy. Oil stays liquid, keeping this plush even after a two-hour car ride to the park. Don't skip the hard sear on the zucchini. If you dump raw squash into this batter, it releases water as it bakes and you'll end up with a wet brick. We're not suffering for lunch.

Frequently Asked Questions

How long does Charred Zucchini & Olive Cake Salé take to make?

Charred Zucchini & Olive Cake Salé takes about 1 hour 10 minutes total. That includes 15 minutes of prep and 55 minutes of cooking.

How many servings does this recipe make?

This recipe makes 8 servings.

What skill level is needed for Charred Zucchini & Olive Cake Salé?

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

What ingredients do I need for Charred Zucchini & Olive Cake Salé?

The main ingredients are: extra-virgin olive oil, medium zucchini, all-purpose flour, baking powder, kosher salt, freshly ground black pepper, large eggs, whole milk, grated Gruyère cheese, pitted Kalamata olives, fresh thyme leaves.

What type of meal is Charred Zucchini & Olive Cake Salé?

Charred Zucchini & Olive Cake Salé is categorized as: lunch, snack, appetizer.