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455 avenue Racine, Dorval, Québec

Yes! It is correct ZUCCHINI. Why not? When we can make amazing cakes with spinach, carrot, pumpkin and other vegetables why we don’t try zucchini. It has an amazingly soft texture; incredible taste and it is really moist. Let’s start!


  • All-purpose flour                           2 cups
  • Cinnamon powder                        2 teaspoons
  • Salt                                                   1/8 teaspoon
  • Baking powder                              2 1/2 teaspoons
  • Egg                                                   3
  • Sugar                                               2 cups
  • Vegetable oil                                  1 cup
  • Vanilla extract                               1 teaspoon
  • Lemon zest                                    1 teaspoon (1 lime or Lemon zest)
  • Shredded Zucchini                       2 cups
  • Chopped walnuts                         1 cup  


  • Preheat the oven at 350 ˚F
  • Whisk flour, salt, baking powder and cinnamon in a bowl and set aside.
  • In another bowl beat the eggs.
  • Add the sugar and beat at high speed.
  • Add vegetable oil, vanilla extract and lemon zest and beat till well combined.
  • Stir in flour mixture gradually and beat.
  • Stir in zucchini and walnut and mix with the help of a spatula.
  • Pour the batter in an oiled  20*30 cm pan.
  • Bake for one hour or till the tester comes out clean. (60-75 minutes)



I used a Pyrex 20*30*8 cm as a cake pan.

Zest the zucchini at the time you are adding to a batter to avoid extracting more water.

You can substitute one cup of zucchini with one cup of shredded carrot. This mixture also provides an amazing taste, but zucchini alone gives a very moist and soft texture.


Post Author: Negar Dianat