Zucchini & Ginger Cake

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 I found the base for this great recipe on the american website FOOD52 and adapted it to my personal taste reducing sugar and fats and introducing whole spelt flour instead of white wheat flour. The cake is moist and rich and has a lovely crunch at the same time.

Ingredients for a 28cm loaf tin:
  • 3 cups finely grated zucchini
  • 2 cups brown sugar
  • 1/2 cup extra virgin olive oil
  • 3 eggs
  • 4 tablespoons finely chopped crystallized ginger
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • 2 cups whole spelt flour
  • 1,5 teaspoons baking powder
  • 0,5 teaspoon baking soda
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons poppy seeds

 Crunch Glaze

  • ¼ cup lemon juice
  • 1 pinch cocoa
  • ½ cup powdered sugar
  • 4 tablespoons brown sugar

Mix grated zucchini with 6 tablespoons of the sugar. Place in a colander and let drain for at least 30 minutes.

Mix all the dry ingredients except for the sugar.

Beat sugar with eggs until fluffy. Gradually add the olive oil while continuously stirring. Then fold in the dry ingredients little by little alternating with handfuls of zucchini (use your hand to press out any excessive moisture).

Fill dough into a baking tin lined with baking paper and bake about 60 - 70 minutes at 180 degrees. (Make toothpick test - it should come out clean).

Let the cake cool down for about 20 minutes. Then prepare the crunch glaze. Mix the lemon juice with cocoa powder and powder sugar. Then stir in the brown sugar and soak the cake with the crunch glaze. The cake tastes even better the next day...


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