Delicious Zucchini Nut Cake

Ingredients

I recently made the zucchini hazelnut cake for the summer party at our kids' kindergarten. It was actually the very first thing to go! Which I, admittedly, didn't expect. Because the zucchini cake with oil looks rather unimpressive and not exciting.

But apparently, the little ones have intuitively decided on the good inner values 😉 . And thus for a delicious portion of vitamins. Sure, you cannot precisely say that the zucchini cake is healthy. (If that's important to you, you should look at my healthier recipes on the blog, or, for example, my sugarfree creations). But the vegetables and nuts still make this cake a bit healthier than regular ones.

How to make the Zucchini Nut Cake

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Check out this recipe!

At the beginning, grease a large loaf pan and dust it with flour or ground nuts. Preheat the oven to 360°F/180°C, wash and peel the zucchini, grate finely and squeeze out the excess water.

Now, beat the eggs with the sugar for a few minutes until very foamy and stir in the oil. Then, mix flour, nuts, baking powder, cinnamon, and vanilla and stir in as well. Finally, fold in the zucchini shavings.

Continue with pouring the dough into the pan and smoothing it out. Bake the cake for about 50-55 minutes and let it cool in the pan. Then turn out. Dust with powdered sugar or frost with liquid cake glaze or melted chocolate glaze. In the end, decorate with chopped nuts.

Top Tip

Does it sound strange to you to bake sweet pastries with zucchini? But it is not at all. The easy zucchini cake is basically the counterpart to the classic carrot cake. After all, both vegetables taste quite subtle - making them perfect for spicing up cake recipes. And to convince children of vegetables 😉 .

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Zucchini Nut Cake

The best zucchini nut cake: Not only is it simply delicious when baked - but the shredded veggies make it super moist.

Prep Time20 minutes mins

Baking Time50 minutes mins

Calories: 377kcal

Equipment

• 1 Loaf Pan (12 in / 30 cm)

Ingredients

For the dough

• 300 grams (2 ⅖ cups) zucchini
• 4 eggs, medium
• 190 grams (1 cup) brown sugar, or coconut/cane sugar
• 125 milliliters (8 ½ tablespoons) sunflower oil
• 250 grams (2 cups) all-purpose flour
• 150 grams (1 ⅓ cups) ground hazelnuts
• 1 small bag baking powder
• 1 teaspoon cinnamon
• 1 piece vanilla pod, the pulp

For the optional decoration

• 150 grams (¾ cup) chocolate icing, or chocolate coating
• hazelnuts, chopped

Instructions

• Grease a large loaf pan and dust it with flour or ground nuts. Preheat the oven to 360°F/180°C. Wash and peel the zucchini, grate finely and squeeze out the excess water.
• Beat the eggs with the sugar for a few minutes until very foamy. Stir in the oil. Mix flour, nuts, baking powder, cinnamon, and vanilla. Stir in as well. Finally, fold in the zucchini shavings.
• Pour the dough into the pan and smooth it out. Bake the cake for about 50-55 minutes. Let cool in the pan, then turn out. Dust with powdered sugar or frost with liquid cake glaze or melted chocolate glaze. Decorate with chopped nuts.

Ingredient substitutions

Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

Variations

In addition, various recipe alternatives are possible: for a zucchini nut cake without flour, simply use more nuts. However, the result is likely highly moist due to the extra fat, which may make it more unstable. If you want the zucchini cake to be low carb, take xylitol or erythritol instead of sugar. We like the basic version of the hazelnut zucchini cake best. It's a wonderful use of vegetables!