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