Wonderful Zucchini cake


Carrot cake is a favorite in our household, but I thought we needed to renew ourselves. Had a big Zucchini at home and wanted to do something about it. Zucchini burgers of course but the zucchini I had at home was big enough to do something more with it. I decided to make a zucchini cake. One might think it’s strange to have vegetables in cakes but I guarantee – you will just love this cake.

The recipe is a combination of my recipe for carrot cake, gingerbread and some additional stuff. You will not regret making this delicious cake, I promise you!  The cake is moist and durable. Fold it in aluminum foil and store in the refrigerator. Well – that thing about durable 😊 we eat it all within 2 – 3 days!


60 grams of whipped egg
200 grams of sugar (preferably half brown sugar and half ordinary sugar)
7 tablespoons vegetable oil (sunflower oil)
0.5 tablespoon vanilla sugar
160 grams of wheat flour
2 teaspoon ground cinnamon
1 teaspoon ground cardamom
¼ of a teaspoon ground clove
0.5 teaspoon baking soda
2 ml baking powder
0.5 teaspoon salt
85 grams of coarsely chopped walnuts
130 grams of coarsely grated zucchini


  1. Crack an egg and whisk it properly. Measure 60 grams and set aside.
  2. Mix flour, cinnamon, cardamom, clove, baking soda, baking powder,  and salt in a separate bowl, set aside.
  3. Beat the egg mixture in a separate spacious bowl and whisk until it becomes fluffy.
  4. Add the sugar gradually and continue whisking all the time until it becomes creamy. Add the vanilla sugar and continue whisking.
  5. Add the oil gradually and continue whisking.
  6. Add the flour mixture and mix well.
  7. Now add walnuts and zucchini and mix it with a wooden spoon.
  8. Dress a 1.5-liter baking tin with baking paper and pour over the dough.
  9. Bake the cake in a 175-degree (Celsius) oven for about an hour.


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