Zucchini Cake With Ginger and Hazelnuts

By Molly O'Neill

Zucchini Cake With Ginger and Hazelnuts
Craig Lee for The New York Times
Total Time
1 hour, plus cooling time
Rating
5(1,108)
Comments
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This extraordinary cake is a sophisticated riff on the ubiquitous zucchini bread. It's more delicate and tender than the classic loaf, fresh ginger and orange zest add a dash of vibrancy, and hazelnuts add crunch. It's also blissfully simple to make. Just two bowls, a wooden spoon and a tube (or bundt) pan and you're on your way.

Featured in: Food; How to Stuff a Wild Zucchini

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Ingredients

Yield:12 servings
  • 2cups flour
  • 1teaspoon baking soda
  • ¾teaspoon baking powder
  • ½teaspoon salt
  • 1¼cups sugar
  • 2large eggs
  • ½cup vegetable oil
  • ⅓cup orange juice
  • 2teaspoons orange zest
  • 2teaspoons peeled, grated ginger root
  • 1teaspoon vanilla extract
  • 1½cups grated zucchini
  • ½cup finely chopped hazelnuts
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

294 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 4 grams protein; 207 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. Sift the flour, baking soda, baking powder and salt into a large bowl. Stir in the sugar. In another bowl, whisk together the eggs, oil, orange juice, zest, ginger and vanilla. Pour the wet ingredients into the bowl with the flour and stir until just combined. Fold in the zucchini and hazelnuts.

  2. Step 2

    Butter and flour a tube pan. Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool the cake in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack. Slice and serve.

Ratings

5 out of 5
1,108 user ratings
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Comments

Sara F

Holy god, this was good. I've made it a couple of times and I've found that it is still quite good with the sugar cut down to a heaped half cup. Any less and I found that it lost the cake-y consistency.

John D.

Delicious. As several have noted, cutting the sugar in half works well and I wouldn't have wanted it any sweeter. Definitely toast the hazelnuts first. and increase to a cup. A little more ginger would be nice too.

dimmerswitch

1) Used 9"x3" springform pan & baked per recipe. Buttered, parchment lined bottom & buttered it, flour dusted all. Baked per recipe for toasty brown top, moist, dense crumb. 2) Fresh ginger & orange juice /peel great flavor combo. Those plus nuts make pretty, rustic color against flecks of zucchini green. 3) Used pecans; had them on hand. 5) Used mild EVOO; educed oil from 1/2 C (8TB) to 6 TB. 6) Just sweet enough. Good anytime of day. 7) Stays moist day 2.

Kathleen

Unbelievably good

Yasemin

Really really delicious, but I would cut the sugar by half. It was too sweet for me.

Blake

I’m not much of a cake person but this was so perfect I would happily eat it every day for afternoon tea.

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