zucchini cake

in addition to birthday cookies, which i happily shared with friends, i also wanted cake for my birthday. i was searching earlier in the day for recipes to use a zucchini. i found one for zucchini bread which i modified into a zucchini (birthday) cake. also, my baby toaster oven isn’t big enough for a loaf of bread and i happen to have little glass pyrex pans that would instead make a yummy square cake. the original recipe is from smitten kitchen, which is my favorite food blog. my recipe is for a small pan, about 6 square inches. it was enough for 4 servings of cake .

with cinnamon butter frosting


  • 1/4 c. olive oil
  • 1 egg
  • 1/2 c. sugar
  • 3/4 c. grated zucchini
  • 1/2 tsp. vanilla
  • 1/2 c. all purpose flour
  • 1/2c.  whole wheat flour
  • (or 1 c. all purpose flour)
  • 1 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/2 tsp. baking powder
  • sprinkle of salt
  • 1/4 c. chopped nuts ( i used hazelnuts)


use cinnamon butter frosting recipe


Preheat oven to 350 degrees F (175 C).

Butter and flour the pan. In a large bowl, beat the egg with a whisk. Mix in oil and sugar, then zucchini and vanilla. In another bowl, combine the flours, cinnamon, nutmeg, baking powder, salt, and nuts. Stir this into the egg mixture. Pour into baking pan. Bake for about 20-25 minutes, until the cake has risen and isn’t soggy in the middle. Meanwhile prepare the frosting according to the recipe. Let the cake cool for about 20 minutes or so before frosting, if you can resist.


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Filed under autumn, cake, dessert, recipes, summer, vegetable

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