Small cakes with zucchini, carrot-tops, Emmental and carrots


Makes 16 small cakes

  • 1 zucchini

  • 30 carrot tops, without the stems

  • 30g butter

  • 1 pinch of cumin

  • 1 pinch of turmeric

  • 50g Emmental

  • Salt and pepper

  • 200 g of flour

  • 1 teaspoon baking powder

  • 150 g butter

  • 5 eggs

  • 3 carrots


Preheat oven to 180°C.

Wash zucchini, cut into small dice. Wash carrot tops, remove the stems and brown over medium heat in a pan with 30g of butter for 10 minutes with cumin and turmeric. Set aside. Peel and grate the carrots. 

Cut Emmentale cheese into a small dice.

In a bowl, beat the eggs, add the flour and baking powder, mix. Melt the butter in the microwave and add it to the previous preparation and add salt and pepper. The dough should be a consistent texture.

Add the zucchini and carrot tops, grated carrot and Emmental.

Insert muffin liners in a muffin pan. Pour the batter into the liners and bake for 16 minutes. Serve cold, warm or hot.

You can make a large cake and then cut slices. In this case, bake for about 35-40 minutes.