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Delicious Zucchini Nut Cake with Hazelnuts

Written by Kathrin (Leave a Comment)

Simply delicious: This zucchini cake with hazelnuts is the perfect sweet vegetable treat! Even children will love it - and it stays fresh for a long time.

Moist zucchini and hazelnut cake

Hello dear readers,

I am sure - once you taste this zucchini cake with hazelnuts, I guarantee you you will become a veggie lover! Because the combination of ingredients in this recipe results in the cake being moist (incredibly juicy!) and, at the same time, tasting slightly like caramel.

So lets get started!

Jump to:
  • Taste and Occasion
  • Ingredients
  • How to make the Zucchini Nut Cake
  • Recipe Card
  • Variations
  • Nutrition

Nut cake with zucchini

Taste and Occasion

I guess what most people love about this cake is that even though it contains veggies, you barely taste them: I recently baked the zucchini and hazelnut cake for the summer party at our kindergarten.

And this cake was actually the first one that was gone! Which, I have to admit, I didn't expect. Because the zucchini cake with oil looks rather unspectacular, not at all flashy and exciting.

Check out my other similar recipes!
  • Lemon Poppy Seed Cake
  • easy moist lemon sheet cake
    Lemon Sheet Cake
  • Vegan Nut Cake
  • Cherry Cake with Nuts

But apparently, the little ones have intuitively decided for the good inner values 😉 . And thus for a delicious portion of vitamins. Of course, you can't exactly say that the zucchini cake is healthy. (If you care, you should take a look at my low-calorie zucchini cake without sugar).

But because of the vegetables and the nuts, it is still a bit healthier than regular sponge cakes.

Zucchini cake with hazelnuts

Ingredients

Does it sound strange to you to bake sweet pastries with zucchini? But it is not at all. This cake is practically the counterpart to the classic carrot cake.

Both types of vegetables taste quite subtle - and are therefore perfect for pimping stir-fry recipes. And to cheer children with vegetables 😉 .

The grated zucchini in the dough keep it fresh for a long time. The nut cake can, therefore, be baked quickly 1-2 days in advance and is still convincing all along the line.

vegetable nut cake

How to make the Zucchini Nut Cake

To get started, grease a large box mould and dust with flour or ground nuts. Once you're done with this, you can preheat the oven to 380°F / 180°C top and bottom heat. Wash, peel and finely grate the zucchini and squeeze out the excess water.

As a next step, beat the eggs with the zucchini for a few minutes until very foamy. Then stir in the oil.

Recipe Recommendation

Lemon Poppy Seed Cake

This lemon poppy seed cake is drizzled with lemon syrup, making it wonderfully moist. An easy lemon cake that the whole family will enjoy and the cake stays fresh for a long time!

Mix flour, nuts, baking powder, cinnamon, and vanilla. Then stir in those ingredients as well. Finally, fold in the zucchini rasp.

After you have done those steps, fill the dough into the tin, and smooth it down. Bake the cake for around 50-55 minutes.

After that, leave the cake in the tin to cool down, then turn it out. Dust with icing sugar or cover with liquid cake glaze or melted chocolate coating. Decorate with chopped nuts.

Zucchini cake with oil

Recipe Card

Print Recipe Pin Recipe Click on the stars to rate the recipe
5 from 1 vote

Zucchini Cake with Nuts

The best zucchini nut cake: Not only is it easy to bake and really delicious - but the grated vegetables also make it super moist.
Prep Time20 mins
Baking Time50 mins
Servings: 15 12 inch loaf pan
Calories: 307kcal

Ingredients

For the dough

  • 300 grams (2.5 cups) Zucchini
  • 4 eggs, medium-sized
  • 190 grams (1 cup) brown sugar, or coconut/full cane sugar
  • 125 milliliters (8.5 tablespoon) sunflower oil
  • 250 grams (2 cups) wheat flour
  • 150 grams (1.3 cups) ground hazelnuts
  • 1 bag baking powder
  • 1 teaspoon cinnamon
  • 1 piece vanilla pod, of which the pulp

For the optional decoration

  • 150 grams (5.3 oz) chocolate icing, or couverture
  • chopped hazelnuts

Instructions

  • Grease a large box mold and dust with flour or ground nuts. Preheat the oven to 180 degrees top and bottom heat. Wash, peel and finely grate the zucchini and squeeze out the excess water.
  • Beat the eggs with the zucchini for a few minutes until very foamy. Stir in the oil. Mix flour, nuts, baking powder, cinnamon, and vanilla. Also stir those in. Finally fold in the zucchini rasp.
  • Fill the dough into the form and smooth it down. Bake the cake for about 50-55 minutes. Leave to cool in the tin, then turn out. Dust with icing sugar or cover with liquid cake glaze or melted chocolate coating. Decorate with chopped nuts.

Ingredient substitutions

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

Variations

There are also various alternatives to the recipe: for a zucchini and nut cake without flour, it is easy to use more nuts. However, the extra fat should make the result incredibly moist and, therefore, a little more unstable.

If the zucchini cake is to be low carb, use xylitol or erythritol instead of sugar. We prefer the basic version of the hazelnut zucchini cake. Fantastic use of vegetables!

zucchini hazelnut pie

Nutrition

Nutrition Facts
Zucchini Cake with Nuts
Amount Per Serving (1 piece (15 in total))
Calories 307 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 44mg15%
Sodium 41mg2%
Potassium 129mg4%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 19g21%
Protein 5g10%
Vitamin A 103IU2%
Vitamin C 4mg5%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Hi, we're Kathrin & Jan!

It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking is what makes us happy.

Welcome and enjoy our blog!
Learn more about us. →

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