Zucchini Teacake with Fresh Ginger & Allspice

This is a teacake recipe that I came up with inspired by the giant zucchini our friend Karen dropped off from her garden.  I had already made a Zucchini Curry and a Zucchini Soup with this giant squash. The next dish had to be something sweet and a teacake seemed like the perfect treat for this super tender zucchini.

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When I came up with this teacake recipe I was trying to replicate a zucchini loaf bread I used to have at Peets Coffee & Tea years ago.  It was super moist, not too sweet, with some lovely sweet spices, and a few walnuts.  I used to admire the delicate green specks of zucchini that always caught my eye when I would take a bite.

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In my recipe in addition to fresh zucchini I’ve also added fresh ginger which makes this teacake even moister and gives the cake a wonderful fresh ginger flavor. I have to admit, this teacake turned out pretty awesome. It helps to have some homegrown tender sweet zucchini as the main ingredient I am sure.  Anjali said this would make the perfect tea cake on a cool rainy day  – though I made the cake in the summer, I am sure I will be making it again once the weather gets cooler in the Fall.  Here is the recipe for Zucchini Tea Cake with Fresh Ginger and Allspice.

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Zucchini Tea Cake with Fresh Ginger and Allspice

Ingredients:

  • 1 1/2 cups all-purpose flour, plus more for pan
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp allspice OR 1 tsp ginger powder, 1 tsp cinnamon, and 1/2 tsp nutmeg
  • 1/4 cup melted butter, plus about 1 tsp softened butter for pan
  • 1/4 cup canola oil
  • 1 tsp vanilla
  • 2 large eggs
  • 2 cups shredded zucchini.  Be sure to let the shredded zucchini sit for 15 minutes
  • 2 tbsp fresh grated ginger. Use a mini food processor to make the ginger paste.
  • 1/2 cup chopped walnuts (optional)

Directions:

  • Preheat oven to 350 degrees. Butter a 8-inch square pan, line bottom with parchment paper and butter the parchment paper and flour it, tapping excess out.

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  • In a medium bowl sift flour, baking powder, baking soda, salt, and spices. Set aside.

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  • In another bowl whisk together granulated sugar, 1/4 cup melted butter, 1/4 cup canola oil, eggs, vanilla, and fresh ginger.
  • Combine the liquid mixture with the flour mixture until well blended.

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  • Squeeze the water out of the grated zucchini.

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  • Add grated zucchini to the cake batter and chopped walnuts if using and mix-in.
  • Pour the cake batter in the buttered pan and bake for 40-50 minutes until a toothpick inserted in the center of the cake comes out clean.

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  • Cool the cake for 30 minutes. Turn out the cake onto a cooling plate. Let cool completely for 1 -1 1/2 hours.  Serve dusted with powdered sugar. To add a little nature-inspired decoration to the cake I garnished it with fresh mint leaves and pelargonium blooms from the garden.

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Cook’s Notes:  This teacake is not too sweet so be aware that the recipe will make a lightly sweet cake. However it has the right balance of sugar and spice to go nicely with a warm cup of tea or coffee ☕️🍰.

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9 thoughts on “Zucchini Teacake with Fresh Ginger & Allspice”

    1. It really is a very moist cake. Make sure to squeeze out as much water out of the squash as you can, I made this cake once and didnt squeeze enough water from the zucchini, and the cake turned out pretty dense and not so delicious. Enjoy! Give it a try and let me know how you like it.

      Liked by 1 person

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