Wednesday, August 31, 2011

Zucchini Cake

Years ago, an American friend of my parents used to make this exotic creation and I absolutely loved it.  It was long before zucchinis (or courgettes as we know them on this side of the pond) were freely available so it was a rare and treasured treat.  If you told somebody you were going to make a cake with courgettes, they'd give you a very strange look, shake their head and wander off wondering what the world had come to.  Indeed.

I made this for the very first time yesterday because Little Sis brought me home some huge organic straight out of the garden courgettes from her holiday in Spain. Actually, she told me down the phone that they were aubergines, which got me all excited at the prospect of Iman Bayildi or Aubergine Parmigiana.  But my sister is blonde and got confused - they were actually courgettes.  Time for Plan B.  Most of this was brought to work today and I was rather hesitant about how it would be greeted.  Fear not, the savages scoffed the lot, even those who profess not to like "those green yokes".  Success!

Zucchini Cake

375g Plain Flour
1 tsp Salt
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
2 tsp Ground Cinnamon
3 Eggs
235ml Vegetable Oil
400g Caster Sugar
1 tsp Vanilla Extract
225g Zucchini, grated
100g Chopped Roasted Hazelnuts

Preheat your oven to 170c/Gas Mark 4 & line a large cake tin (I used a 9 inch square tin) with baking paper.

Sift the flour, salt, baking powder, bicarb & cinnamon together in a bowl.

Beat the eggs, oil, sugar & vanilla together until well combined.

Add the dry ingredients & mix well.

Stir in the zucchini & hazelnuts and pour the mixture into the tin.

Bake for 40-50 minutes until a skewer comes out clean.

Allow to cool in the tin for 15 minutes before transferring to a cooling rack.  Slice and serve.


  1. Looks lovely! That's so funny about the aubergines!! Must try this!

  2. I made a similar one last year, only I added some chocolate as well
    It was lovely. I think I have recipe for one with pumpkin as well. But unfortunately I never hear about one with aubergines, byt why no ;)

  3. Wiosanna - that looks gorgeous - I'd say it's really special with the chocolate. My understanding of Polish is getting better thanks to my colleagues Daniel & Gosia... I can recognise most of the ingredients!!!

    Paula - she's a very "special" sister ;)

  4. I make a lovely bread with courgettes but have never tried cake. I must try it some time. Btw, do you not find that rapeseed oil is too strong in taste for use in cakes? I was tempted to use it in my carrot cupcakes one day but thought it would dominate...

  5. Thank you. And just tell me when you need a recipe I will more than happy to translate it to you. And yuhu for your improvment of Polish :D

  6. Never used courgettes in cake recipes before, but will be doing this one. Love the combination of hazelnuts and courgettes too.