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Cooking + Entertaining

Zucchini cake: the recipe for a delicious and surprising dessert

Zucchini cake: the recipe for a delicious and surprising dessert


Vanilla yeast for sweets

The zucchini cake is an original and surprisingly good dessert, perfect for dipping in breakfast in a cup of milk or tea, or to enjoy to taste for a healthy and authentic break. Courgettes, usually used for the preparation of savory recipes, thanks to their neutral flavor and naturally with a sweet tendency, give life to a cake fluffy and moist at the right time that will win over even the most skeptical.

The ingredients to use are few and easy to find: hazelnut flour and 00, eggs, seed oil, brown sugar, yeast and, of course, zucchini. We start with the vegetables, which are grated and left to rest in a colander in order to eliminate the excess liquid. In the meantime, the Egg with the sugarthen the powders and the oil are incorporated and finally the zucchini well squeezed are added.

Baking will do the rest, giving you a fragrant cake with a delicate flavor to dust with icing sugar and serve at the end of each lunch oh cena that of the family. To give the dessert an intense and aromatic note, we mixed flour 00 with hazelnut flour, to buy ready-made or to make homemade by pulse mixing the dried fruits with a kitchen mixer; if you prefer, you can substitute an equal amount of almonds an integral.

If you wish, you can flavor the dough with a pinch of cinnamon or a few drops of vanilla essence, enrich it with drops of dark chocolate or offer a crispy toco incorporating a handful of chopped pistachios.

Discover how to prepare the zucchini cake by following the step by step and the advice. If you liked this recipe, also try the carrot cake.

How to make zucchini cake

First wash the courgettes, peel them and pass them on a fine-mesh grater; then collect them in a colander and let them rest for ten minutes 1.

Meanwhile, break the eggs into a bowl and add the brown sugar 2.

Whisk with a hand whisk until the mixture is light and fluffy 3.

Pour seed oil 4 and mix again.

Add the flours and yeast 5and incorporate well with a spatula.

Finish with the grated zucchini, well pressed 6.

Mix well seven.

Pour the mixture obtained into a 22 cm diameter springform pan, lined with parchment paper, and bake at 180°C for about 45 minutes 8.

Once the baking time has elapsed, remove the cake from the oven and let it cool. 9.

Turn the cake out onto a serving platter, sprinkle with icing sugar, cut into slices ten and serve.


The zucchini galette can be kept at room temperature, under a pastry hood, for 3-4 days massive.

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