Simple Spiced Zucchini Cake – Moist, Nutty and Delicious

Spring is here in Sydney and full optimism, I’ve planted some zucchini in the garden.

Full of hunger, the possums and bandicoots have started scoffing the plants.

Time to buy some netting.

But here’s the proof that I have managed to grow veggies before.

simple spiced zucchini bread Tomatos zucchini
simple spiced moist zucchini cake Zucchini plant



 Full of optimism, I’ve dusted off our fave zucchini cake recipe. This is a lusciously moist cake, best eaten with a fork, plastered in cream cheese icing.

My kids and husband, most of whom would never touch a zucchini, love this cake.

Small victories!

I copied this recipe down from one from a newspaper about four years ago, and have adapted it a bit since then.

Must make better notes in future when I copy recipes so that I can do a proper acknowledgement.

Spicy Zucchini Cake – Nutty, Simple, Moist and Delicious

Ingredients
200g brown sugar
3 eggs
170ml vegetable oil of your choice
2 cups of finely grated zucchini
90g slivered almonds
100g SR flour
100gr SR wholewheat flour
1tsp ground cardomon
1tsp ground cinnamon

Instructions

1. Heat oven to 170 degrees C

2. Beat eggs and sugar together until thick and creamy.

3. Add in oil slowly whilst beating.

4. Fold in the zucchini, almonds, flours and spices… gently!

5. Pour into cake pan, I use a large round or square one, or a slice pan or even muffin cases.

6. Bake for 25 – 45 minutes depending on size of tin used.

7. Frost with cream cheese frosting made from 200g cream cheese, 50g icing sugar and one tsp lemon juice. (This makes a LOT of frosting, so great if you love it thick, or you can reduce the quantities.)

Zucchini cake text

You might also like this zucchini bread recipe, it’s a fair bit healthier more of a daily cake than a lovely treat.

spiced moist zucchini cake recipe

Have you made zucchini cake?

Do you grate finely or thickly?

Your favourite icing?

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4 Comments

    1. says: Seana Smith

      I’ve sometimes used wholemeal flour to boost the nutrition a bit. But the zucchini bread is definitely the healthier one, this is more for a treat.

  1. says: Deborah Cooke

    Hi Seana
    I live on the Sunshine Coast Qld and I love the idea of your zucchini cake.
    but I only cook with gluten free flour I purchase it from our Kunara Organic
    Food store in Forest Glen up here, this is one amazing store. Google it if you like and if you are ever up this way call in you will be amazed. They have a brilliant cafe all organic.
    When I changed from reg wholemeal fl to gluten free I used a banana cake recipe I had used for years it didn’t work the same so I adjusted it I had to double up the eggs and I tripled the baking soda and I have the recipe great now. Do you think I would find a similar problem with your recipe. I also put half a cup of Almond Meal into my cake do you think this would work.
    Please give me your thoughts.

    Regards

    Deborah

    1. says: Seana Smith

      Oh that cafe sounds fantastic – noted. I used to bake with gluten free flour a lot when my older boys were young and always found it pretty hard o tell what would work and what wouldn’t. Always a process of trial and error. Maybe try a half batch first with the extra eggs. Almond flour sounds great. My big sis is gluten free and says there’s a flour in the UK which always works, substituted exactly for wheat flour, but we can’t get it here – shame.

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