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.
About the recipe
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 lovely sweet spices, and walnuts. I used to admire the delicate green specks of zucchini that always caught my eye.
In my recipe in addition to fresh zucchini I 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! My daughter Anjali said this would make the perfect tea cake on a cool rainy day – though I made the cake in the summer, it will taste great at any time of the year.
Zucchini Tea Cake with Fresh Ginger and Allspice
- 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)
- 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.
- In a medium bowl sift flour, baking powder, baking soda, salt, and spices. Set aside.
- 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.
- Squeeze the water out of the grated zucchini.
- 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.
- Let it sit for 15 minutes before removing from pan. Let cool completely for 1 -1 1/2 hours. Serve dusted with powdered sugar.
Cook’s Notes: This teacake is not too sweet however it has the right balance of sugar and spice to go nicely with a warm cup of tea or coffee ☕️🍰.