This Zucchini Cake is incredible, moist, hearty, slightly crumbly, sweet, and delicious! I add spices, such as cinnamon, cardamom, ground clove and nuts. The frosting with sour lemon gives a great freshness to the Zucchini Cake.
I adopted the recipe from my mum, who often made this cake in my childhood. I have always loved it! Therefore, I wanted to make a gluten-free version of the cake. The result turned out very well, and the important thing is: Make this recipe! Your family and friends will love you for it – promise!
Zucchini Cake (Gluten-Free & Low FODMAP)
This Zucchini Cake is incredible, moist, hearty, slightly crumbly, sweet, and delicious!
- Yield: 1 1x
- Category: Dessert
- Diet: Gluten Free
Ingredients
300g Roughly grated zucchini
120g Sugar
4 Eggs
1 dl Milk
150g Butter
2 tsp Baking powder
0.5 tsp Salt
1 tsp Cardamom
1 tsp Ground clove
1 tsp Vanilla essence
3 tsp Cinnamon
200g Bob’s Red Mill Flour 1 to 1 *
80g Pecan nut – optional
Frosting
100g Butter
100g Icing sugar
1 tsp Vanilla essence
150g Cream cheese
Lemon
Instructions
Grate the zucchini roughly in a separate bowl and put it aside for later.
Preheat the oven to 175C.
Whisk the sugar, oil, eggs, milk and vanilla extract together in a medium bowl until combined, and you have a light and fluffy texture. Add baking powder, soda, salt, cinnamon, ginger, and cloves. Stir gently into the zucchini.
Spoon the batter into a circular baking tin and bake in the oven for 45-50 minutes or until it is done.
Frosting
Beat butter, cream cheese, vanilla extract and icing sugar with lemon juice until completely white and fluffy. Spread the frosting on the cake and sprinkle with finely grated lemon zest.
Cover the frosted cake tightly and store it in the refrigerator for five days if you have any leftovers.
Notes
Eat & Enjoy!
* Bob's Red Mill 1 to 1 is a flour blend you use where you usually use wheat flour. I recommend the product, and I order from Amazon & Iherb.
