Ma Fille made this on her own except for cracking the eggs and pitting the olives, which I did for her because she says cracking eggs makes her nervous and olives aren't easy to pit without smushing. It makes the loaf cake look pretty if the olives remain round.
I was a bit hesitant about adding the salt here because the olives and ham are quite salty on their own. It turned out perfectly with the teaspoon but if that seems a bit much to you you can always add less or none. If I were making it with bacon I would lower the salt amount, no question.
Serve this warm or cold with a green salad. For lunch, American style or as a light supper like a la francaise.
Zucchini, Ham and Olive Cake a la Ma Fille
1 large zucchini or courgette
12-15 green olives, pitted and sliced into rounds
2 slices of deli ham cut into small squares
1 1/4 cup or 150g flour
1 tsp. baking powder
100 ml or 10 cl cream
1 tablespoon olive oil
1 tsp salt
1/2 tsp pepper or to taste
Grate zucchini into a bowl. Pit and slice green olives and dust with flour. This prevents them from falling to the bottom of the cake.
Cut ham into squares and add to the zucchini and olives.
Mix flour and baking powder. Add to zucchini mixture.
In a separate bowl whisk eggs with cream, olive oil, salt and pepper.
Pour over other ingredients and mix until combined.
Prepare a loaf pan with a rub of olive oil and then pour into pan.
Cook for 45 minutes at 350F/180C.