When we went to the wholesale supermarket I bought a whole crate of zucchini, which means we’ve been using them in a whole lot of dishes, and since they are true neutral, I also decided to make zucchini cake. It turned out really, really nice and it would be a shame not to share.
©Giliell, all rights reserved
Uhm, yeah. our easter brunch…
For the cake you need:
- 500g zucchini
- 250 ml oil. I used butter, though, because I only have olive oil at home
- 5 eggs
- 350g flour
- 1 packet of baking powder
- 250g sugar
- a pinch of salt
- 200g grounded hazelnuts (I used almonds)
- spices (I used a bit of cinnamon and allspice and vanilla extract)
Grate the zucchini, mix wet ingredients (including the zucchini), mix dry ingredients, combine, bake a 160° with ventilation.
One thing that made me wonder about the recipe was that they told you to bake it in a 26cm (10″) round tin. Every experienced baker can see from the amount of ingredients that this is way too much and I’m sorry for the inexperienced bakers who flooded their ovens with cake batter. I baked it in a tray for about 30 minutes.
Another thing is that there’s really little sugar in the recipe. This means that it’s perfect for a sweet topping. The original recipe had a chocolate ganache, but I went for lime and cream cheese with fresh strawberries on top and it was just perfect. If you don’t want to add a topping I’d recommend adding something like another 100g of brown sugar for extra flavour and sweetness. Or you leave out the sugar completely, add more salt and grated parmesan, which should work as well.
That looks really good! A lot of eggs, though.
Quick question, how much baking powder is in a “packet”? On my planet baking powder comes in a tin — you have to measure out what you need.
On y planet it comes in packets and I would much prefer tins. Because then you still get recipes that call for “half a packet” or “1 teaspoon” and you end up with open packets everywhere. That’s why i buy them, open them, empty them into a mason jar and live happily ever after.
I’d say about a tablespoon, slightly heaped.
It all looks delicious. I have about 20 different recipes for Zucchini cake because my girlfriend’s father used to grow them and every year I’d get dozens to play around with. They were huge, too. Some of them were over a foot long. Your recipe has much less sugar than any of mine, though, and the ground nuts are interesting. Most of my recipes call for walnuts or pecans -- chopped instead of ground. Thanks for sharing.
Are those pancakes on the table?
Yes, that’s pancakes. But only with ordinary maple sirup. And I forgot to buy bacon.
Oh dear, I remember those. I didn’t grow up poor, but I was partly raised by people who did. While my grandparents didn’t need to grow their own food anymore, they still did and part of that was to get the most out of a harvest as possible. Which meant huge zucchini. They were then filled with minced meat and baked in a casserole with egg and milk. Of course the long baking time created very mushy zucchini, but I still loved the egg mix where the meat juice had soaked into.