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Sliced zucchini spice cake.

Zucchini spice cake

This zucchini spice cake is the best sheet cake we have ever had; it is light and airy, yet incredibly moist, and it is packed with flavor. The zucchini is a supporting player in this cake, but the homemade spice blend really steals the show. Instructions for preparing the spices are included in the recipe as well.
Course Dessert
Cuisine Czech
Keyword Sheet cakes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Calories 274kcal


  • 2 zucchini smaller
  • 3 eggs
  • 1 and ¼ cups granulated sugar
  • 2 and ⅓ cups all-purpose flour
  • ½ cup sunflower oil or Canola / rapseed oil
  • 1 teaspoon baking powder

Gingerbread spice mix:

  • 1 Tablespoon lemon zest freshly grated
  • 1 teaspoon cinnamon ground
  • 2 Tablespoons cocoa powder
  • ½ teaspoon clove whole
  • ½ teaspoon allspice whole
  • 1 star anise


  • Grind star anise, cloves, and allspice in a clean electric grinder. Sift the spice blend through a coarser sieve to catch large chunks of unmixed spices. These coarse pieces can be ground and sieved again.
  • Peel the zucchini and grate it finely on a hand grater with small holes. Squeeze the excess moisture through a sieve and set it aside, you will use it in a while.
  • In a large bowl, combine flour, baking powder, cocoa powder, ground cinnamon, and homemade spices.
  • Using a hand-held electric mixer, beat the eggs, which are at room temperature, with the coarse sugar until fluffy. Add the sugar gradually. Be patient, the whole process can take around five minutes or more. Don't be afraid to use a higher speed on the mixer. Finally, add the lemon zest.
  • Gradually add the oil, dry flour mixture, and zucchini juice to the beaten egg mixture. Whisk with a hand mixer on low speed. In the end, stir in the shredded zucchini.
  • Prepare a baking sheet: grease it with butter or oil and dust with fine breadcrumbs. Pour batter onto the prepared pan and smooth the surface.
  • Bake the spiced zucchini cake in a preheated oven at 340°F (170°C) for about 35 minutes. At the end of baking, insert a wooden toothpick into the pastry. If it comes out dry, you're done!


  • Makes 12 slices.
  • SERVING: Let the baked spice cake cool, cut into slices, dust with powdered sugar, and serve. Nothing complicated!
  • EXTRA TIP: You can cut the cake lengthwise, spread it with jam, and then reassemble it. Or put a little jam or fruit puree on a plate to the cake slice and top with a dollop of sour cream or whipped cream.
  • EQUIPMENT: Grab any 9x13" sheet pan you have available. If you use a larger baking sheet, the cake will be flatter and take less time to bake.
  • Squeezed zucchini juice will serve instead of milk or other liquid and will ensure that the batter is just the right amount of runny and not too thick.
  • If you're a fan of chocolate, glaze the gingerbread with chocolate icing at the end!


Calories: 274kcal | Carbohydrates: 41g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 55mg | Potassium: 144mg | Fiber: 1g | Sugar: 22g | Vitamin A: 126IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 2mg