Zucchini and Cinnamon Cake

    1 hour 5 minutes

    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.

    79 people made this

    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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    Reviews in English (67)


    This recipe was excellent and very easy to make. It took about 3 zucchini in order to get the 3 cups required. Definitely make sure you let the zucchini drain after grating it as it is extremely juicy, I took a large spoon and mashed it in the colander to get a lot more juice out. I tried it in a bundt pan which took about 50-55 minutes and came out extremely moist. Highly recommend this recipe!!  -  19 Aug 2008  (Review from Allrecipes USA and Canada)


    Fantastic! This recipe used the most zucchini, but sooooo much sugar. I cut the sugar to 1/2 Cup each white and brown. Sweet enough with the applesauce. And I used half white and half whole wheat flours. And to get the moisture out of the grated zuke, just squeeze it in your hands. Very moist and delicious. With the spices, it kinda reminded me of pumpkin bread. We loved this more than the chocolate zucchini cake. I made it twice this week already.  -  16 Jul 2010  (Review from Allrecipes USA and Canada)


    Very good and moist. I cut the white sugar down to 1 1/2 cups and it was plenty. I frosted with cream cheese frosting (http://allrecipes.com/Recipe/Cream-Cheese-Frosting-II/Detail.aspx). I also used 1 1/2 tsp cinnamon, pinch cardamom, nutmeg & 1/2 tsp pumpkin pie spice. Really good!  -  19 Jul 2009  (Review from Allrecipes USA and Canada)