Zucchini and Cinnamon Cake

    Zucchini and Cinnamon Cake


    78 people made this

    This zucchini cake is a dense cake a bit like carrot cake. I frequently add in some extras like sultanas or coconut or walnuts - if you want to do this, add them with the zucchini.

    Serves: 24 

    • 3 cups grated unpeeled zucchini
    • 3 cups (375g) plain flour
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 2 cups (440g) white sugar
    • 1 cup (155g) brown sugar
    • 1 tablespoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 4 eggs
    • 1 cup unsweetened apple sauce
    • 3/4 cup vegetable oil
    • 1 teaspoon vanilla essence

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease a 23x33cm cake tin.
    2. Place grated zucchini in a colander and set aside to drain.
    3. Whisk together the flour, bicarb, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg and salt in a large bowl until well blended.
    4. Bake until a skewer inserted in the centre comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.
    5. Beat the eggs, applesauce, oil and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared cake tin.

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