Zucchini cake
A moist and flavorful zucchini loaf with a hint of cinnamon and a crisp brown sugar topping. Easy to make and perfect for breakfast, tea time, or a light dessert.
Updated : 05 November, 2025
Easy
About 20 min.
Ingredients
80 milliliters
Vegetable oil
150 grams
Brown sugar
2
Eggs
160 grams
Zucchini
180 grams
Flour
2 teaspoon
Baking powder
2 teaspoon
Cinnamon
0.25 teaspoon
Salt
2 tablespoon
Brown sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200°C. Grease a 900g/2lb loaf tin and line it with a long strip of baking paper for easy removal.
Step 2
In a mixing bowl, whisk together the oil, light brown sugar, and eggs until smooth and well combined. Stir in the grated zucchini.
Step 3
In a separate bowl, combine the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the zucchini mixture and stir gently until just combined - do not overmix.
Step 4
Pour the batter into the prepared loaf tin and sprinkle the top evenly with broen sugar for a crunchy finish.
Step 5
Bake for 45-55 minutes, or until a skewer inserted into the center of the loaf comes out clean. Allow the loaf to cool in the tin for 20 minutes, then turn it out onto a wire rack and let it cool completely before slicing and serving.