Zucchini cake

In this cake the zucchini (same like carrots) combined with spices and brown sugar create a moist and soft cake that is rich in fiber and delicious. An excellent way to give some extra vegetables to your children.

Zucchini cake

Sweet zucchini cake with cinnamon and nutmeg.

Course sweets and desserts

Cuisine lactose free, vegetarian

Keyword cinnamon, easy cake, soft cake, walnuts, zucchini

Prep Time 10

Cook Time 50

Total Time 1

Servings 22 x 33 cm baking pan

Calories 123kcal

Ingredients

2 eggs
1 cup brown sugar
2 tsp vanilla extract
400 g zucchini
150 g vegetable oil I used mixed seeds oil
2.5 tsp baking powder
pinch of salt
2 cups all-purpose flour
1 cup wholemeal flour
0.5 tsp nutmeg
2 tbsp cinnamon
chopped nuts, walnuts, chocolate chips or raisins (optional)

Instructions

Instructions: Zucchini cake

Wash the zucchini, remove the tips and grate the vegetable on grater with large holes then leave to rest for 5 minutes and squeeze gently with your hands to get rid of the excess water.
In a bowl mix the eggs with the sugar and vanilla extract.
Add the oil and spices and whisk.
Add the zucchini, both flours, salt and baking powder. If you like at this point you can also add raisins, chocolate chips or nuts. Stir briefly to mix all the ingredients.
Pour the mixture into a rectangular pan (22 x 33 cm mine) previously lined with baking paper. Spread it evenly covering the whole pan. Use the back of the spoon because the mixture is quite thick. Bake for 45-50 minutes in the preheated oven at 175° C and check with a toothpick if it is ready before removing it from the oven. If it is still pretty wet you can add 5 more minutes.
Let it cool down before taking it out of the baking pan.