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GREAT! THANK YOU FOR SHARING WITH US… I’ll do mine this recipe for my family and friends.
I made this yesterday and it turned out delicious! The whole family loved it, and it uses the zuchinni we grow in the garden up, and doesn’t let it go to waist. Thank you for this recipe!
Made this for a neighborhood party and the pan was empty afterwards! Soooo delicious. Thank you for sharing your grandma’s recipe. I have a few cards similar looking to yours of my grandma’s recipes and I cherish them.
Tried it already 2 times !
It is becoming a hit in the neighborhood (in a small village – northern Greece)
Hello Dimitris! So glad you and your neighborhood in Greece are digging this cake! Thanks for your comment.
Do you have any recommendations for a reduced carb variation on this recipe, such as using coconut or almond flour? Thank you for any suggestions.
Hi Heather, I find that baking recipes using coconut or almond flour really need to be designed specifically for those flours. You can’t do a 1:1 substitution and have it work out. That said, you might try experimenting with subbing some of the regular flour with almond or coconut flour. If you do experiment, please let us know how it turns out for you!
Hello, Elise: I used a 2:1 ratio of coconut flour/regular flour. After reading up on how to do this, I added one more egg. The texture is light and a little smoother than I remember zucchini cake. Not too dense as I feared. I also used a 2:1 ratio of applesauce/oil as I wanted to reduce the fat, so perhaps that affected the texture. It turned out well, even without cream cheese frosting.
Thank you for sharing. I printed the original and wrote a note where it came from.
Coming from a professional chef, I loved the recipe!!!!! I served it with a peach frosting for the chef win!
How did you make the peach frosting?
I loved it
Love this recipe! It’s super tasty and moist. I’ve use honey instead of sugar
I am getting ready to make this recipe but I have a couple of questions: 1. You can substitute half of the oil with applesauce, correct? 2. My son has type 2 diabetes so I’m only using half of the sugar it calls for, do I need to substitute anything for it? 3. I bought crushed pineapple- can I just add it or would it make it too runny?
Hi Brandi, thanks for your questions. I think you can try a substitution with some applesauce, yes. I think cutting back the sugar should be ok. I assume you’re asking about the pineapple instead of the sugar? If so, I would try it and see how it turns out. It will add moisture, you’re right about that, but it depends on how much you add. I’d do about 1/4 cup or so for starters, and see how it goes. Please, let us know how it turns out!
What do you do when you taste the baking soda? Does it have to do with it not activating completely when baking? Or should the soda just be reduced in the recipe? The cake tastes nice, just with a soda aftertaste that I’d like to not have happen next time.
Hi, Courtney! Hmm… yes, it might be that your soda is a little old and not fully activating. If it’s been a while since you last bought a fresh box, then you might try the recipe again with fresh baking soda. Also, be careful that you’re not mixing up the measurements for baking soda and baking powder, since that can throw off the recipe and the flavor. Good luck!
This zucchini cake was amazing. I was given some large zucchinis & made 2 cakes over Christmas time. It is definitely saved in my Pinterest cookbook.
This cake was super moist and so delicious! It was a hit at the Hannukah party tonight and with my husband who doesn’t like zucchini! I used 1.5 cups cane sugar and omitted the walnuts and lemon zest. I will definitely make this again!
I have made this cake every week for the last 6 weeks……..by popular demand.
Zucchinis (courgette) are ridiculously priced at retail in NZ.The weed of vegetables is how we see them in Australia…..
My partner works in food wholesale…………hence a glut of green in my scullery.
This is THEE perfect recipe with THEE most perfect icing.
I use a wholemeal flour, that way I don’t worry about the H2O produced by these demons.I use orange zest if there are no lemons.I heap the bicarb of soda and baking powder to make up for the ‘stoge’ of wholemeal flour.
The only bad thing about this recipe is that you find yourself in a scene from Groundhog Day.
4 in the oven right now………….only 2 last week.
I’m so glad you like the zucchini cake Jeff! Like the swap with wholemeal flour. When zucchini comes in, it really comes in doesn’t it?
I can tell that it is a great recipe to make to give to friends at Christmas. It would b helpful if anyone could tell me if temp would b the same for two loaf cakes instead of one lag cake. Thanks so much. Can hardly wait to make it.
Hi, Dee! For two loaf cakes, the baking temperature would be the same, but the timing would be different. I’d begin checking the cake with a toothpick after about 40 minutes, and then every 5 to 10 minutes after until the toothpick comes out clean. Also, you might like to take a look at our zucchini bread recipe (HERE), which is similar and already adapted for baking in loaf pans. Enjoy!
This is my mother’s recipe too, although we use more cinnamon (3 tsp) and raisins (1 C) When Mom baked 2 loaves, she used oven temp of 375˚ for 60 minutes.
This was an easy recipe to follow and it tasted great. I made the recipe as written and it turned out well. I had so much zucchini that I made cupcakes (minus the nuts) and turned out great , also.
This is great! So moist. It reminds me a little of spice cake although I only used the cinnamon. My husband loves it so that in itself is high praise. Thank you
This recipe is incredible! And I love being able to see it in your grandmother’s hand!
I had to make it, since I have ninja zucchinis growing in my garden :) Very very nice. Moist & light. I took the advice of replacing 1/2c of oil with applesauce (only because I had it), and used only 1c of sugar. I cannot imagine how sweet it gets with 2c!
Its a keeper.
Thanks a lot
freaking awesome making a second one in one week ,lol…2 cakes in one week crazy,lol..