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

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.

• 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 ☕️🍰.