Zucchini cup-measured cake
A moist and tender family-friendly cake that comes together easily and tastes great with whipped cream or a scoop of ice cream.
Ingredients:
- 3 cups semi-coarse flour (450 g)
- 1 cup sugar (250 g)
- 1/3 cup cocoa powder (60 g)
- 1/2 tsp salt
- 1 packet gingerbread spice mix
- 1/4 cup chopped almonds (30 g)
- 3/4 cup butter, melted (100 g)
- 3 eggs
- 1 cup milk (250 ml)
- 2 cups grated zucchini (350 g)
Recipe steps:
- In a bowl combine flour, sugar, cocoa, salt, gingerbread spice and almonds. Mix well.
- Add the melted butter and eggs and start bringing the batter together. When it begins to clump, pour in the milk and mix until you get a smooth, supple batter. Do not add the milk too quickly or the cake may not bake properly.
- Once the batter is nicely elastic, fold in the grated zucchini and mix until evenly distributed.
- Transfer the batter to a prepared baking pan and bake in a preheated oven at 180 °C for about 25–30 minutes until the top is beautifully golden.
- Serve warm or cooled, ideally with whipped cream or ice cream.
Story and origin:
This easy zucchini cake is a true home-baking classic that grew out of garden abundance and the joy of simple bakes. In Czech kitchens it shines in summer and autumn when zucchini is plentiful and deserves a sweet turn too. It shares inspiration with the famous American zucchini cake and the German Zucchinikuchen, yet has its own local tone thanks to gingerbread spice and cocoa that create a moist, gently spiced crumb. Measuring by cups keeps the recipe accessible even without a scale and supports what we love about homestyle cake. Stir, pan, bake, fill the home with aroma and enjoy a soft slice with coffee even for those who usually prefer zucchini in savory dishes.
Technique and ingredients:
The moist texture rests on three pillars. Young zucchini adds juiciness and tenderness, butter delivers a fine crumb and cocoa ties the flavor into a chocolate note. Grate the zucchini finely with the peel. If it is very watery, lightly squeeze it in your hand, there is no need to wring it dry. Mix the dry ingredients first to distribute the cocoa and spices evenly. Melted butter and eggs bring the mixture together and milk gives it elasticity. When adding the milk work calmly and do not over-mix. It is enough to combine the batter so the cake stays light and rises well. Chopped almonds add a pleasant crunch and support a subtle nutty line that the gingerbread spice smooths out. Grease and flour the pan and dust with cocoa or coarse flour, or line with baking paper. Baking at 180 °C keeps the cake moist and lets the spice bloom, and it is usually done in 25 to 30 minutes depending on thickness. A skewer should come out with a few moist crumbs rather than wet batter.
Variations and ideas:
Adapt the recipe to taste and season. Replace part of the almonds with walnuts for a fuller autumn character. For more chocolate stir a handful of chopped dark chocolate into the batter or sprinkle chocolate chips on top before baking. Lemon or orange zest brings a fresh spark and pairs well with the spice mix. For a simple dessert upgrade slice the cooled cake horizontally and spread with a thin layer of lightly sweetened sour cream, then dust the top with cocoa. For the most popular shortcut finish the cooled cake with whipped cream or add a scoop of vanilla ice cream that melts gently on a warm slice. A lactose-free path works smoothly. Use lactose-free milk and a plant-based fat, or replace half the butter with rapeseed oil for an extra tender crumb. To reduce sweetness, cut one to two tablespoons of sugar and add a pinch of vanilla to balance flavor without losing moisture.
Serving and storage:
This cake is best on the day of baking when the center is moist and fragrant. After cooling you can dust it lightly with icing sugar or cocoa. It cuts well into squares or wider slices, which makes it great for family gatherings, the office or children’s snacks. In an airtight container it keeps on the counter for one day and in the fridge for two to three days. For longer storage freeze individual pieces. Wrap each piece in baking paper and place in a freezer bag. To serve, thaw on a rack and warm briefly in the oven to bring back the soft, moist center that makes this cake so loved.
