Zucchini Orange Cardamom Cake

This recipe makes a large generous cake and uses a generous amount of zucchini. You know we are swimming in garden zucchini right now. This is a perfect recipe to use up a couple of zucchinis or three. Its light and spongy with the lovely flavors of orange and cardamom. Give it a try!

Zucchini Orange Cardamom Cake


  • 2 cups all-purpose flour
  • 1 cup almond meal
  • 2 cups granulated sugar
  • 1 teaspoons baking soda
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cardamom powder
  • 1/2 cup canola oil
  • 1/2 cup melted butter
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups zucchini, freshly grated. Make sure to squeeze the liquid out of the zucchini before adding it to the batter.
  • 1/2 cup sour cream
  • 1/2 cup orange juice
  • 2 tsp orange zest

For Icing:

  • Mix together 1 cup powdered sugar with juice of 1/2 lemon – about 3-4 tbsp. Drizzle over finished cake.


  • Preheat oven to 350 F.
  • Butter a 13 x 9″ rectangular cake pan. Place parchment paper at bottom of pan; butter the paper and dust with sugar.
  • Combine flour, baking soda, baking powder, salt, almond meal and cardamom powder and mix-in.
  • In another bowl mix together sugar, oil, butter, vanilla, sour cream, orange zest and orange juice until creamy and well blended.
  • Next add the shredded zucchini and mix-in.
  • Add the liquid mixture to the flour mixture and mix all ingredients together.
  • Pour cake batter in the cake pan and bake for 50-55 minutes until a toothpick inserted in the center comes out clean.
  • Let the cake cool on a rack for 30 min – 1 hour before taking it out of the pan.
  • Cut into squares and serve with powdered sugar or lemon icing.

16 thoughts on “Zucchini Orange Cardamom Cake”

  1. Kalpana. I have been baking, thanks to your blog! Baked this cake. Who would have thought that orange and cardamom and zucchini would taste so good together! It is very delicious! And the house smells very good.

    Thanks for sharing your recipe.

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