- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 710 kcal
Quick summary
“Zucchini cake with walnuts takes advantage of the vegetable's natural moisture to create a fluffy, dense, and aromatic dough with touches of cinnamon and walnut crunch. It is a surprising recipe inspired by home baking that leaves no residual vegetable taste.”
What you need to know
- Finely grated zucchini acts as a natural moisturizer for the dough, dispensing with the addition of milk or water.
- The vigorous beating of the eggs with the sugar creates the aeration indispensable to support the weight of the nuts and the vegetable.
- Baking for 40 minutes at 180°C lets excess zucchini water evaporate without turning center gummy.
Ingredients
Main
- 2 cups of grated zucchini
- 1 cup sugar
- 1/2 cup oil
- 3 eggs
- 1 cup all-purpose flour
- 1/2 cup of chopped walnuts
- 1 tablespoon baking powder
- 1/2 teaspoon of ground cinnamon
- If there is too much zucchini, remove some water before adding to the dough.
- Substitute the walnuts with hazelnuts or almonds for an interesting variation.
- Use some chopped semi-sweet chocolate for a special touch.
- The cake can be stored in a closed container for up to 5 days.
- For extra flavor, add lemon zest to the batter.
Instructions
Principal
- In a bowl, beat the eggs with the sugar until you get a light mixture.
- Add the oil and mix well.
- Incorporate the grated zucchini.
- Separately, mix the flour, baking powder, and cinnamon.
- Add the dry ingredients little by little to the liquid mixture, stirring until homogeneous.
- Finally, incorporate the chopped walnuts.
- Pour the batter into the greased pan.
- Bake for approximately 40 minutes or until a toothpick inserted comes out clean.
- Let cool before unmolding and serve.
Chef's tips
- Squeeze the grated zucchini lightly with your hands or a clean cloth if it releases too much liquid before adding to the beaten eggs.
- Chop the walnuts into medium pieces and coat them in a pinch of flour so they don't sink to the bottom of the pan.
- Grate the zucchini on the medium grater keeping the peel well washed to provide attractive green dots on the slice.
Variations
- Add half a cup of chopped dark chocolate to the dough along with the walnuts to enrich the combination.
- Add fine lemon or orange zest to introduce a refreshing citrus note to the cinnamon aroma.
- Cover the unmolded and cold cake with a thin layer of powdered sugar glaze and drops of lemon.
Substitutions
- Chopped walnuts can be replaced by crushed Brazil nuts, toasted almonds, or sunflower seeds.
- The refined white sugar can be replaced by brown or demerara sugar for a caramelized touch.
- Traditional vegetable oil can be replaced by melted coconut oil or mild olive oil.
How to store
Keep the zucchini cake in a closed container in a cool place for up to 3 days. As it has a high vegetable moisture content, if the weather is hot, keep it in the refrigerator for up to 5 days in a sealed container.
Can it be frozen?
You can freeze the already baked cake in individual slices wrapped in aluminum foil and plastic wrap for up to 2 months. Thaw at room temperature for 1 hour or heat quickly in the toaster or electric oven.
What to serve with
It's the perfect companion for a cup of hot black tea with spices, freshly brewed coffee, or fresh mint tea. Pairs very well served slightly warm with a thin layer of salted butter.
Frequently asked questions
Can I replace the zucchini with grated carrot?
Yes, the carrot can be used in the same amount of 2 cups, resulting in an equally soft and orange cake.
Does the cake have a noticeable zucchini taste after baking?
No; the zucchini has a neutral flavor when cooking in the sweet dough, prevailing the striking aromas of cinnamon and nuts.
Do I need to peel the zucchini before grating?
No need to peel; the peel concentrates fiber and nutrients and brings a rustic and attractive visual finish to the slice.
Why did my cake get very soft in the center?
The zucchini may have released excess water; squeeze the grated vegetable in a sieve before incorporating into the bowl.
