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    Home » Recipes » Desserts

    Zucchini Spice Cake

    Published: May 28, 2022 · Modified: Jun 6, 2024 by Petra Kupská | Cook Like Czechs · 2 Comments

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    • 110shares

    This zucchini spice cake is the best sheet cake we have ever had; it is light and airy, yet incredibly moist, and packed with flavor. While the zucchini plays a supporting role, the homemade spice blend truly steals the show. Instructions for preparing the spices are included in the recipe.

    Slices of zucchini spice cake arranged on a dessert plate.

    Don't be put off by the claim that vegetables have no place in sweet baking. This is not true, and there are numerous examples of suitable recipes available. Do you want proof? Aside from the different zucchini sweets, the renowned carrot cake is a classic representation of a luxury vegetable dessert!

    The Czech name for this recipe is "Cuketový perník".

    MY TIP: Try Bublanina cake, Czech sheet cake with fruit!

    ➜ Ingredients

    Zucchini spice cake ingredients with captions.

    To make the spiced cake with zucchini, you will need:

    • All-purpose flour; in the UK, plain flour
    • Granulated sugar
    • Oil; sunflower or rapeseed oil (Canola) is ideal. Do not use olive or other exotic table oils, which have a specific smell and may give the cake an uncharacteristic aftertaste.
    • Eggs; not cold from the fridge, they should be at room temperature. If you forget to take the eggs out of the fridge in time, it helps to leave them in warm to hot (not boiling) water for a while.
    • Zucchini
    • Baking powder

    Homemade gingerbread spice mix

    I absolutely recommend taking some time to make a homemade spice blend for the cake. If you have an electric coffee grinder, you can grind the spices in no time. The difference between homemade and store-bought spice mixes is astounding; you won't believe how great the homemade version of spices smells and tastes in your apartment!

    Learn, how to grind dry spices by hand

    FUN FACT: Despite the name, Czech gingerbread spice usually contains no ginger!

    You need:

    • Allspice (pimento)
    • Star anise
    • Cloves
    • Lemon zest; freshly grated
    • Ground cinnamon
    • Cocoa powder; Dutch type

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    ➜ Instructions with photos

    STEP 1: 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.

    Grinding spices for a cake in a electric coffee grinder.
    Sifting gingerbread spices through sieve.

    STEP 2: 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.

    Shredding peeled zucchini on a hand grater box.
    Squeezing excess liquid out of shredded zucchini.

    STEP 3: In a large bowl, combine flour, baking powder, cocoa powder, ground cinnamon, and homemade spices.

    Dry ingredients for spiced sheet cake.

    STEP 4: 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.

    Beaten egg in a fluffy mixture.

    STEP 5: 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.

    STEP 6: 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.

    Batter for a cake poured onto a sheet pan.

    STEP 6: 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!

    Baked sheet cake.

    ➜ 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.

    Slices of zucchini spice cake on a plate, dusted with powdered sugar.

    ➜ Size of a baking sheet for the cake

    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.

    ➜ Useful tips

    • I believe you will enjoy this zucchini cake recipe, especially in the summer when zucchini is in season. Spend the young and crispy garden zucchini in savory recipes, and use the overgrown zucchini in sweet baking.
    • 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!

    ⇢ Learn more about herbs and spices used in Czech cuisine

    More sweet recipes:

    • Medovnik Czech honey cake
    • Apple strudel
    • Kefir sheet cake

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Other readers and I love hearing what you think. Stay in touch by following me on Facebook and Pinterest. For more Czech stuff, subscribe to my newsletter!

    Sliced zucchini spice cake.

    Zucchini spice cake

    Author: Petra Kupská | Cook Like Czechs
    This zucchini spice cake is the best sheet cake we've ever had; it's light and airy, yet incredibly moist, and packed with flavor. While the zucchini plays a supporting role, the homemade spice blend truly steals the show. Instructions for preparing the spices are included in the recipe.
    5 from 1 vote
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    Prep Time: 20 minutes mins
    Cook Time: 35 minutes mins
    Total Time: 55 minutes mins
    Servings: 12

    Tap or hover to scale

    Ingredients 

    Zucchini batter:

    • 2 medium zucchini
    • 3 eggs at room temperature
    • 1 ¼ cups granulated sugar
    • 2 ⅓ cups all-purpose flour
    • ½ cup sunflower oil (or canola)
    • 1 teaspoon baking powder

    Gingerbread spice mix:

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

    Misc.:

    • 1 Tablespoon solid fat to grease the baking pan
    • 2 Tablespoons breadcrumbs or flour to sprinkle the greased pan
    • 2 Tablespoons powdered sugar to sprinkle on baked cake

    Instructions 

    • Make homemade gingerbread spice: Grind 1 star anise, ½ teaspoon cloves, and ½ teaspoon allspice in a clean electric grinder. Sift the spice blend through a coarse sieve to catch any large chunks of unmixed spices. Grind these coarse pieces again and sieve them until you have a fine, well-mixed spice blend.
    • Peel 2 medium 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 2 ⅓ cups all-purpose flour, 1 teaspoon baking powder, 2 Tablespoons cocoa powder unsweetened, 1 teaspoon ground cinnamon, and the homemade spice blend.
    • Using a hand-held electric mixer with whisk attachement, beat 3 eggs with the 1 ¼ cups granulated sugar until foamy - add the sugar gradually. Be patient, as this process can take about five minutes or more. Don't hesitate to use the higher speed on the mixer. Finally, add the lemon zest and mix well.
    • Gradually add ½ cup sunflower oil, dry flour mixture, 1 Tablespoon lemon zest, and zucchini juice to the beaten egg mixture, whisking with a hand mixer on low speed. Finally, stir in the shredded zucchini.
    • Prepare a baking pan: grease it with butter or oil and dust with fine breadcrumbs. Pour batter onto the pan and smooth the surface.
    • Bake the spiced zucchini cake in a preheated oven at 350 °F for 35 minutes. At the end of baking, insert a wooden toothpick into the cake. If it comes out dry, you're done!

    Notes

    • The basic recipe makes 12 slices.
    • SERVING: Let the baked spice cake cool, then cut it 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!

    Nutritional estimate pro serving

    Calories: 298kcal | Carbohydrates: 44g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 67mg | Potassium: 147mg | Fiber: 2g | Sugar: 23g | Vitamin A: 126IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg
    Servings: 12
    Calories pro serving: 298
    Course: Dessert
    Cuisine: Czech
    Keyword: Sheet cakes
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    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
    • 110shares

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    Comments

    1. Lyn O'Callaghan says

      June 06, 2022 at 1:23 pm

      5 stars
      Looks fantastic, I'll make it as soon as possible.

      Reply
      • Petra Kupská says

        June 10, 2022 at 11:48 am

        Thank you for your nice comment! Fingers crossed and let me know how the cake turned out 🙂

        Reply

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    Hi, I am Petra, a born-and-raised Czech and self-taught cook with 25+ years of experience. I am here to show you that you can cook Czech food—even if you live abroad or never learned it growing up. With clear steps and trusted guidance, Czech cooking becomes simple, joyful, and meaningful, right in your own kitchen.

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