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.
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
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.
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!
⇢ Learn more about herbs and spices used in Czech cuisine
More sweet recipes:
Tried this recipe?
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Zucchini spice cake
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!
Lyn O'Callaghan says
Looks fantastic, I'll make it as soon as possible.
Petra Kupská says
Thank you for your nice comment! Fingers crossed and let me know how the cake turned out 🙂