Zucchini cake

Fairly easy and fast! This cake is full of flavors and zucchini gives it a really soft texture. 


3 medium sized zucchini (shredded)

3 eggs

150 gr caster sugar

250 gr all purpose flour

1 sachet of baking powder

vanilla extract from 1 bean

100 ml of organic milk

100 ml of olive oil

Mixture of dry fruits and nuts (I used 60 gr raisins, 80 gr chopped almonds and 5 spoons of shredded coconut)


Just pace it all into a bowl, mix it well and pour it into a baking pan that you lined with a baking paper.

Bake for about 45 minutes on 180 C.

I wanted to enhance a coconut flavor so after baking I pour coconut oil over the top of the cake. Afterwards I’ve spread a homemade marmalade on top and sprinkled it with chocolate.

zucchini cake

Benefits of zucchini:

Zucchini is low in calories, full of anti-oxidants and vitamin C.