Goat Cheese and Zucchini Aperitif Cake

Serves 8


Standard meause
Metric measure
1/2 cup Whole milk 125 ml
2 tbsp Olive oil 30 ml
1 Zucchini thinly sliced 1
3 Eggs 3
1 cup + 1 tbsp Flour 265 ml
3 tsp Baking powder 15 ml
1/2 tsp Salt 2 ml
1/2 tsp Freshly ground pepper 2 ml
1/3 cup Vegetable oil 75 ml
1 1/4 cup Grated gruyere cheese 100 grams
3 oz Chevre en buche goat cheese, diced 100 grams
3 tbsp Chopped chervil, tarragon, or parsley 45 ml

Note: for a milder taste use less Chevre en buche, or use a milder goat cheese – such as the creamed goat cheese that comes in a plastic tube with metal crimps at each end.


  1. Preheat the oven to 350 degrees F (180 Celsius).
  2. Butter a 4 1/2 by 8 1/2 inch loaf pan, line the bottom with parchment paper, and butter the paper.
  3. In a small saucepan scald the milk and set aside.
  4. Head the olive oil in a frying pan over medium heat and saute the zucchini slices until lightly browned (about 10 minutes). Let drain on paper towels.
  5. In a large bowl whisk together the eggs, flour, baking powder, salt and pepper.
  6. Gradually whisk in the vegetable oil and warm milk.
  7. Fold in the gruyere, the zucchini, the goat’s cheese, and the herbs.
  8. Pour into the prepared loaf pan.
  9. Bake for one hour or until a toothpick inserted inot the centre comes out clean.
  10. Let cool slightly before un-moulding, the let cool completely before slicing.

You can probably get three small loaves out of this recipe instead of one large loaf.