Zucchini Cake

Have been baking the traditional cakes for many years now, but never got to bake with any veggies like zucchini or carrot. On Instagram have been following some awesome bloggers and one of them had superb pics for the zucchini cake which I adapted. My kids love anything with chocolate chips, went ahead to bake this lovely cake with chocolate chips.  It has a very nice combination of spices, sweet and flours. I wanted to add some crunch to the cake so added some shredded coconut to it. I made the eggless version of this cake by using banana as a egg substitute. I used very lil quantity of agave syrup, as it had the natural sweetness from the banana. Cake was perfect, moist, and had a nutty flavor from the almond flour. Here is my version of the recipe :).



all-purpose flour 1 cup
almond meal/flour 1 cup
shredded coconut ½ cup
garam masala ¼ tsp
baking powder 1 tsp
baking soda ½ tsp
salt ⅛ tsp
agave syrup ½ cup
canola or vegetable oil ½ cup
mashed banana 1 cup
shredded zucchini 2 cups
grated lemon zest ¼ tsp
apple cider vinegar 1 tsp
semi-sweet chocolate bits (optional) ¼ cup

for whipped cream
heavy cream 1 cup
sugar 3 tsp


Preheat to 350 degrees F.
Grease two 6-inch round cake pan.
Mix the oil, maple syrup, mashed banana, lemon zest, vanilla and apple cider vinegar in a bowl.
Squeeze the water from the shredded zucchini and add to the liquid ingredients.
Mix the flours, shredded coconut, garam masala, salt, baking powder, and baking soda in a bowl.
Mix the dry ingredients into the wet ingredients just enough to make sure they are all combined well.(ps: don’t over stir)
Add the chocolate chips in the last few turns.
Divide the batter into two pans, smooth the top.
Bake the cake for 35-40 mins, until it is golden brown on top and a skewer inserted in comes out clean.
Let it rest in pan for about 10 mins and then transfer onto wire rack to cool completely.

for whipped cream
Take the cold heavy cream in a big bowl, and add sugar.
Using a hand mixer beat it on high speed till the soft peaks are formed.

frosting cake
Place a 6-inch cake on a cake stand, apply a thin layer of the whipped cream.
Layer it with another 6-inch cake.
Frost it on the side and the top with the whipped cream.
Sprinkle some coarsely ground pistachio. (optional)
Cut a slice and enjoy !!!

Note: alternative ingredients

– Use about two-thirds cup of agave nectar for every one cup of sugar
– Use 1 egg for every ½ cup of mashed banana



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