Zucchini Cake

    1 hour 15 minutes

    This is an easy to make zucchini cake that is packed with flavour and moisture. It can be sliced and eaten with butter for morning tea.

    23 people made this

    Serves: 15 

    • 3 eggs
    • 1 2/3 cups (400g) caster sugar
    • 200g melted margarine or cooking oil
    • 1 teaspoon vanilla essence
    • 500g zucchini, grated
    • 4 cups (500g) flour
    • 150g ground nuts
    • 1 teaspoon salt
    • 2 teaspoons baking powder
    • 3 teaspoon cinnamon
    • icing sugar for dusting, optional

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease a large loaf tin or two small square tins with butter.
    2. In a bowl stir eggs, sugar, oil, vanilla and zucchini together well.
    3. In a second bowl mix the flour, ground nuts, salt, baking powder and cinnamon. Gradually stir the dry ingredients into the wet ingredients.
    4. Pour mixture into prepared loaf tin and bake in the preheated oven for 60-80 minutes.
    5. Allow to cool in the tin and if desired dust with icing sugar.

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    Reviews in English (12)


    OOPS! Swapping around steps three and five will result in a much better cake! Craig5905  -  24 Sep 2010


    Something else. OOPS! Swapping around steps three and five will result in a much better cake!  -  24 Sep 2010


    This was a really lovely cake. It's very moist, and extremely large. I'd recommend using baking parchment as it was quite delicate when it came out from the oven and was deformed a little by using a palette knife! This might have had something to do with it being cooked in an aga though....  -  02 Aug 2010  (Review from Allrecipes UK & Ireland)