• Serena Di Sabatino Di Diodoro

Zucchini honey snack cake with Honey Hoops

Good morning guys!

Last weekend some friends that I haven't seen for 2 years came to visit me from abroad and it felt amazing 🤩🤩🤩

Of course I made some desserts to share with them and this is one of them: Zucchini honey snack cake with Honey Hoops! 😍🍯

It might sound weird but zucchini is one of my favorite vegetable and it's definitely one of the veggie queen of the summer so I had to make a zucchini inspired dessert!

This cake is light, fluffy, naturally sweetened with honey, flavoured with cinnamon and cardamom and oh well, in my opinion very beautiful with all those yummy cereal on the surface 🤩

If you want to give it a try you can find the recipe right below this picture!


INGREDIENTS:

  • 185g all purpose flour

  • 150g honey

  • 1 large egg

  • 133g vegetable oil

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 teaspoons vanilla extract

  • 2 teaspoons cinnamon

  • 1/2 teaspoon cardamom

  • 120-150g shredded zucchini (1 large zucchini)*


--- FROSTING ---


DIRECTIONS:

  1. Preheat oven to 350°F (180°C) and cover a 20x20cm square pan with parchment paper.

  2. In a small bowl add the dry ingredients (flour, baking powder, salt, baking soda, cinnamon and cardamom) and mix with a fork to remove the lumps.

  3. In a large bowl whisk together with an electric beater the honey and oil, add in the egg and vanilla and mix until well combined.

  4. Add the dry ingredients and mix with a rubber spatula just until combined.

  5. Stir in the shredded zucchini.

  6. Pour the batter in the prepared pan and bake for about 20 minutes or until a toothpick inserted in the center of the cake comes out clean.

  7. Let it cool completely before removing from the pan.

  8. Frost with cinnamon whipped cream and garnish with Honey Hoops.

  9. Enjoy :)


RECIPE NOTES:

  • Remove the water from the zucchini. This is an important step otherwise the batter will be too wet. I left the shredded zucchini on a strainer and pressed down with a plate for an hour or so before making the cake.

  • Store the cake in the fridge for 4-5 days. Let it come to room temperature before serving.

  • I adapted the recipe from here.


RECIPE CARD:


If you make it let me know! :)

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