Say hello to Zucchini Spice Cakebread. En francais – Gateau à la Courgette aux Epices. This little round sweet wonder was the first thing I made “on location” (as in, not in my own kitchen!) The 20+ people who enjoyed it as a pre-dinner apéro fought over the last few pieces so I’d say it was a hit.
If you don’t like zucchini, there is still a chance you might like this bread. It’s a unique flavor combination, particularly to French taste buds. They had never tasted anything like it. Several of my zucchini-hating French taste testers were woo-ed when they got a bite. The zucchini has a very mild flavor and the Nutmeg and cinnamon provide nice gentle aromas. There really isn’t anything not to love!
This is also a sneaky way to get veggies to your kids, since all kids like cake!
Butter, sugar, eggs, flour, and baking powder provide the backbone:
And four over-filled cups of glorious grated zucchini – I did all that by hand!
Mix it all up:
And pop in the oven at 220C (428F) for one hour. It sounds like a lot, but this cake needs time for the water to evaporate as the zucchini has a lot of water. Alternatively, you can add an extra 1/2 cup of flour for a more cakey cake that takes less time to cook but is less moist inside.
How do you make your zucchini bread? Comment below!