Zucchini and Gruyere Madeleines – Guest Post by Lyn of The Lovely Pantry

Zucchini and Gruyere Madeleines

Today’s post is by Lyn from The Lovely Pantry. If you have been following this blog, you may remember I did a guest post for her while she was away visiting family in Jamaica. I was delighted when she said she would write a post for me so I could relax and have fun visiting my family in Germany. I love Lyn’s recipes and her photographs too. I think she likes cornmeal and polenta as much as I do. And greens, and so much more! Click on the links to visit her site and check out all her fantastic posts, photos, and recipes.

Hello everyone! My name is Lyn from The Lovely Pantry. Posting for Renee today is both a pleasure and an honour. I feel quite at home here, as there is always something for me to try and also share with my friends and family. Renee, I appreciate you. Thank you for inviting me :-)

I cook healthy home cooked meals with the occasional sweet treat which I try to make “healthy” in my own way…  sometimes. Some treats should just remain as they are. Moderation is key, as the saying goes.

I also love to bake. Although of Jamaican heritage, I do have a multi-cultural palate, so preparing food from other ethnicities is no surprise in my kitchen. I made Madeleines with a savoury twist, to share with you. I’ve always admired these attractive little French mini cakes. You can only imagine how happy I was when I finally acquired my very first Madeleine Baking Pan! This recipe that I’m sharing with you today, is my very first batch of Madeleines.

Zucchini and Gruyere Madeleines

Madeleines with Zucchini and Gruyere Cheese
 
Prep time
Cook time
Total time
 
Serves: Makes 4 servings
Ingredients
  • 1 small zucchini, unpeeled, grated
  • 1 Cup Unbleached All Purpose Flour
  • 1 Tsp Baking Powder
  • 3 Eggs
  • 2 Tbsp Oil
  • 2 Tbsp Grated Gruyere Cheese
  • A pinch of salt
Instructions
  1. Preheat your oven to 350F
  2. In a medium bowl, add flour and baking soda. Combine with a whisk or a fork.
  3. Add in the eggs and combine
  4. Add Gruyere and grated zucchini
  5. Divide evenly in the Madeleine pan
  6. Bake for 10 minutes
  7. Serve and enjoy

Photos and recipe courtesy of Lyn from The Lovely Pantry.

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Comments

  1. says

    I’m so happy to have done this guest post for you, Renee! Hope you’re enjoying your trip so far! :-)

    Glad you like this post, Paula! And Kayle, its so easy to eat a whole bunch of these little loves!

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