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.
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 "cuketovy pernik".
MY TIP: Try Bublanina cake, Czech sheet cake with fruit!
➜ Ingredients
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 in your apartment, and the flavor afterward!
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.
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.
STEP 3: In a large bowl, combine flour, baking powder, cocoa powder, ground cinnamon, and homemade spices.
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.
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.
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!
➜ 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.
➜ 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!
More sweet recipes:
Tried this recipe?
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Zucchini spice cake
Ingredients
- 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
Instructions
- 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!
Notes
- 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!
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
Lyn O'Callaghan
Looks fantastic, I'll make it as soon as possible.
Petra Kupská
Thank you for your nice comment! Fingers crossed and let me know how the cake turned out 🙂