Cake sale aux légumes

03 — Method

1. Preheat the oven to 180 °C (350 °F) fan. Butter the 26 cm (10 in) loaf pan and line it with parchment for easy unmolding.
2. Wash the 150 g (5 oz) of zucchini and coarsely grate, skin on. Salt lightly and drain in a colander for 15 minutes so they don’t make the batter soggy.
3. Peel and coarsely grate the 100 g (3½ oz) of carrots. Seed the red bell pepper and cut into 5 mm (¼ in) dice. Cut the sun-dried tomatoes into thin strips.
4. Drain and slice the pitted black olives. Chop half the basil, keeping the rest to garnish. Squeeze the grated zucchini hard to remove all the water.
5. In the large bowl, mix the flour with the baking powder, salt, pepper and dried oregano. Make a well, crack in the 4 eggs and stir from the center with a wooden spoon, gradually drawing in the flour.
6. Stream in the extra-virgin olive oil and whole milk, stirring hard, until smooth and lump-free.
7. Gently fold in the zucchini, carrots, pepper, sun-dried tomatoes, olives, feta, grated Gruyère and basil.
8. Pour into the lined pan and smooth the top. Bake for 50 minutes at 180 °C (350 °F) until a knife inserted in the center comes out clean. Cool for 10 minutes before unmolding.