A dessert that might seem a bit unusual, but will surprise you with how delicious and soft it is… zucchini cake, very simple to make, with almonds and lemon zest. The grated zucchinis in the batter make the cake very soft and perfectly moist, their flavor remains delicate and non-intrusive, very pleasant and fresh. I prepared the cake in a loaf pan, but you can use a classic round pan of 9 inches, or a bundt pan… you can decorate the surface just with powdered sugar as I did, or with a glaze made of water and lemon juice. Try the sweet zucchini cake, it’s truly delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Seasonality: Spring, Summer
- Energy 283.91 (Kcal)
- Carbohydrates 32.48 (g) of which sugars 17.23 (g)
- Proteins 5.39 (g)
- Fat 15.48 (g) of which saturated 6.87 (g)of which unsaturated 4.02 (g)
- Fibers 1.72 (g)
- Sodium 18.27 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz zucchini (net of waste)
- 3 eggs (medium)
- 1 cup sugar
- 5.3 oz butter
- 2 cups all-purpose flour
- 1 cup almond flour
- 1 packet baking powder
- lemon zest
- powdered sugar (as desired)
Tools
- Loaf pan or 9-inch round pan
- Parchment paper
- Mixer
- Grater
- Bowl
- Paper towels
Preparation
Wash the zucchini and grate them with a large-hole grater (or with a food processor).
Dry them very well (do 2-3 passes) with paper towels to remove as much of their water content as possible.
Melt the butter in a saucepan and let it cool. In a bowl, mix the sifted all-purpose flour, baking powder, and almond flour.
With the help of a mixer, beat the eggs with the sugar and the grated zest of a lemon.
When the mixture is fluffy and light, incorporate the melted butter, alternating it with the flour, the baking powder, and the almonds.
Finally, add the zucchini and distribute them with a spatula.
Line the pan with parchment paper (or grease and flour it) and pour in the batter (1).
Put the dessert in a static oven at 350°F and bake it for 45 minutes (or 40 minutes if using the round pan). Always check with a toothpick to make sure it’s dry inside.
When done, remove from oven and let cool on a rack (2).
The sweet zucchini cake is ready, if desired you can sprinkle the surface with powdered sugar.
Tips and Notes
For a good result, it is very important to dry the zucchini well: I recommend grating them 30-40 minutes in advance, so they will lose more moisture. Choose small zucchinis, as they contain less water.
If you don’t have almond flour, grind the same amount of blanched almonds in a mixer, adding a tablespoon of sugar (deducted from the total).
The zucchini cake keeps soft for 3-4 days, in a closed container and in a cool place.
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