Zucchini and Plum Cake

    1 hour 25 minutes

    This zucchini and plum loaf cake, topped with cinnamon sugar is a deliciously clever way to use up ripe plums.

    5 people made this

    Serves: 24 

    • 250g grated zucchini
    • 1 cup vegetable oil
    • 1 cup caster sugar
    • 1 cup light brown sugar
    • 3 eggs
    • 2 teaspoons vanilla extract
    • 2 cups plain flour
    • 1 cup wholemeal flour
    • 1 teaspoon bicarb of soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon baking powder
    • 700g chopped plums
    • 1 tablespoon white sugar
    • 1 teaspoon ground cinnamon

    Preparation:15min  ›  Cook:1hour  ›  Extra time:10min cooling  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C. Line 2 loaf tins with baking paper or spray with cooking spray.
    2. Whisk grated zucchini , oil, caster sugar, brown sugar, eggs and vanilla extract together in a bowl until well mixed. Combine plain flour, wholemeal flour, bicarb, salt, 1 teaspoon cinnamon and baking powder together in a separate bowl. Gradually stir flour mixture into zucchini mixture until just combined; fold in chopped plums. Spoon or pour the cake mixture into the prepared tins.
    3. Mix 1 tablespoon granulated sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over the top of the loaf cakes.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 1 hour. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

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    Reviews in English (16)


    I made it exactly like the recipe and we are delighted with the results. This is my new go-to recipe for zucchini bread. I was skeptical of all the sugar, but with 3 cups of flour, it makes 2 good-sized loaves of bread. Not too sweet, and plums are a nice addition.  -  23 Aug 2014  (Review from Allrecipes USA and Canada)


    I added 1/2 a teaspoon of nutmeg to the flour and 1/8 to the crumble topping and substituted applesauce for the oil and this is OUTSTANDING! Trying a lot of different recipes due to an overachieving garden and this will be made again! Great recipe!  -  25 Sep 2014  (Review from Allrecipes USA and Canada)


    I have made many sweet breads, and this one was really one of the best. The only things I did different from the recipe were to use coconut oil instead of vegetable oil and added a tad more cinnamon and a little clove. The edges were crispy and sweet, the inside moist and almost pudding-like from the plums. So good!! My roommates and I devoured half a loaf before it even cooled.  -  13 Jun 2016  (Review from Allrecipes USA and Canada)