Autumnal EVOO Zucchini Cake

  • Preparation: 20min
  • Cooking Time: 30-40min
  • Serves: 3 Mini Loaves


Wet Ingredients

– 180g grated Zucchini (2 medium size)
– 140g Brown Sugar
– 80ml Plain Greek Yogurt
– 2 x 70g Eggs
– 2 teaspoon Vanilla Extract

Dry Ingredients

– 190g Plain Flour
– 1/2 teaspoon Bi-Carb
– 1/2 teaspoon Baking Powder
– 2 teaspoon Cinnamon
– 1/4 teaspoon grated Nutmeg
– Finely grated rind of one Meyer Lemon
– a pinch of Sea Salt
**80g chopped Pecan (optional topping)


Step 1

Preheat oven to 150°C. Grease or line with parchment paper 3 mini loaf pan (14cm x 8cm x 6 cm ) or one regular loaf pan (25cm x 13cm x 8cm).

Step 2

Lightly mix the dry ingredients in a bowl. Set aside.

Step 3

In a large mixing bowl, mix the wet ingredients thoroughly. Fold in the flour mixture (dry ingredients). Add in the pecans (optional).

Step 4

Divide the batter evenly into the pans.

Step 5

Bake for 30-40 minutes or until a tester inserted into the center comes out clean.

Step 6

Cool and serve.