Scarpaccia viareggina - Italian courgette cake

Serves 10
60 minutes


Scarpaccia viareggina

  • 520g of courgette, thinly sliced
  • 2 eggs
  • 460g of plain flour
  • 200ml of milk
  • 250g of granulated sugar
  • 4 tbsp of extra virgin olive oil
  • 1 vanilla pod, seeds only
  • 5 basil leaves
  • 1 pinch of salt
  • icing sugar, for dusting


Preheat the oven to 170°C/gas mark 5
Put the thinly sliced courgettes on a kitchen towel and season with a pinch of salt. Leave them aside for about one hour to lose a bit of their liquid that could make the cake too wet
Whisk the eggs with the sugar, extra virgin olive oil, milk, flour and vanilla seeds. Gently add the courgettes and basil leaves
Grease a 25x40cm baking tin with extra virgin olive oil and scoop the batter inside
Bake in a preheated oven for about 45–50 minutes or until golden. Let the scarpaccia cool down, then cut it into scares and serve dusted with icing sugar