Today I leave you the recipe for the sweet zucchini cake , after the pumpkin and carrot one, this version with zucchini could not be missing. This cake has a very soft and light consistency. Zucchini do not feel at all but give the dough a beautiful color and a unique softness.
A simple dessert, soft and fragrant, thanks to the lemon peel and aroma that I added to the dough. It is perfect for breakfast and a snack together with a cup of milk or tea. The sweet courgette cake is very easy to make. Try it, you will see that you will be amazed by its goodness and softness.
Easy recipe of gluten-free, lactose-free sweet zucchini cake, ideal for those allergic to nickel. Zucchini in a sweet cake? Yes, courgettes are a vegetable with a very delicate flavor and are perfectly suitable to be added even in a sweet dough. They make the cake even softer, more delicate and even more nutritious, in fact this cake is also a great way to make children eat vegetables.
Preparing the sweet courgette cake, the little ones will eat the vegetables for a snack and breakfast without making a fuss, try it to believe it! My recommendation, if you prepare the cake for people with celiac disease, is to make sure that you only use certified gluten-free products, which bear the special ear crossed on the package. Now let’s see together how to prepare the sweet zucchini cake.
Healthy Zucchini Dessert Recipes
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Main Course
- Cuisine: American
- ¾ cup roughly chopped raw walnuts or pecans (optional)
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup honey or maple syrup
- 2 eggs
- ½ cup milk of choice or water
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon + more to swirl on top
- 2 teaspoons vanilla extract
- ½ teaspoon fine-grain sea salt
- ¼ teaspoon ground nutmeg
- 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—if your grated zucchini is very wet, squeeze out the excess moisture over the sink before stirring it into the batter)
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- Preheat oven to 325°F. Line a small, rimmed baking sheet with parchment paper for easy cleanup, and grease a 9” x 5” loaf pan to prevent the bread from sticking.
- Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
- In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
- Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now.
- Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.
- This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.
- Serving Size: 1
- Calories: 262kcal
- Sugar: 14.4g
- Sodium: 256.8mg
- Fat: 14.5g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30.8g
- Fiber: 3g
- Cholesterol: 37.2mg
Keywords: Zucchini Dessert