Imagine a cake so incredibly moist, so delightfully surprising, that it transforms an ordinary vegetable into a decadent dessert that will have your family and friends begging for seconds. This traditional German Zucchini Kuchen is not just a cake—it's a culinary adventure that proves vegetables can be the secret weapon in creating the most irresistible sweet treats. Prepare to be amazed by a recipe that's simple to make, packed with flavor, and guaranteed to become a staple in your baking repertoire!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: German
Serves: 10 servings
Ingredients
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper to prevent sticking.
- Wash and trim the zucchini. Using a box grater, grate the zucchini. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture to prevent the cake from becoming too wet.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk the dry ingredients together until well blended.
- In a separate bowl, beat the eggs until smooth. Add the vegetable oil and mix thoroughly until the mixture is well combined and slightly frothy.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix the batter.
- Fold in the grated zucchini and chopped walnuts (if using) until evenly distributed throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Place the pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to slice.
- Once cooled, cut the Zucchini Kuchen into squares and serve. Optional: dust with powdered sugar or top with a light cream cheese frosting.
Tips
- Moisture Management: The key to a perfect Zucchini Kuchen is removing excess water from the zucchini. Always squeeze out the moisture using a clean kitchen towel to prevent a soggy cake.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Optional Enhancements: Customize your cake by adding chocolate chips, using different nuts, or creating a cream cheese frosting for extra indulgence.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature, making it perfect for make-ahead desserts.
- Freezing Option: You can freeze this cake for up to 3 months, wrapped tightly in plastic wrap and aluminum foil, for a quick dessert anytime!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 19g
Saturated Fat: 3g
Cholesterol: 55mg
