Summer’s final bounty is finding a second life in the oven.
The Anatomy of a Savory Quick Bread
Dietitian Zoé Vrignaud and culinary site Marmiton are championing a seasonal zucchini and goat cheese loaf, known locally as a cake courgette-chèvre. It utilizes leftover produce for an easy, moist late-season bake. The savory recipe hides a whole goat cheese log directly in the center of a batter made from grated zucchini and plain yogurt.
The Marmiton Method and Ingredient List
Published on September 11, 2025, the Marmiton recipe demands precise components for a standard loaf: one large zucchini, four eggs, one plain yogurt, a drizzle of olive oil, 220 grams of flour, one packet of baking powder, salt, pepper, and one full goat cheese log (bûche de chèvre).
The process is straightforward. Cooks wash and grate the entire zucchini. In a large bowl, eggs, yogurt, olive oil, salt, and pepper are mixed together before incorporating the flour and baking powder. After folding the grated zucchini into the homogeneous batter, the mixture goes into a parchment-lined loaf pan. Here, the whole goat cheese log is pressed directly into the center.
Baking Parameters and Preventing Soggy Crumb
Baking takes place at 180 °C for approximately one hour. Food bloggers and home cooks advise that a knife inserted into the center should emerge dry. If the loaf requires additional time, baking can extend up to one hour and 20 minutes.
Zucchini holds a massive amount of water. To prevent a soggy texture, culinary sources recommend pressing the grated zucchini firmly between hands or in a clean kitchen towel to remove excess moisture before adding it to the batter. Furthermore, selecting a relatively firm goat cheese log helps the interior hold its shape neatly when sliced.
Serving Suggestions and French Variations
The savory loaf can be served warm or cold in thick slices alongside a green salad or fresh tomatoes, creating a substantial meal or picnic option. Stored in an airtight container in the refrigerator, the cake maintains its moisture and flavor for multiple days.
Alternative variations are already popularizing across French food blogs.