Cinnamon and Cardamom Moist Zucchini Loaf

Did you that you can use grate zucchini in cake? Oh yes, you can. Zucchini or courgette is a great addition to cake batter as it adds moisture to the cake. Essentially one doesn’t really taste the zucchini.

This loaf is very easy to make and yields a mildly spiced moist and tender cake. It’s similar to a carrot cake, in texture and taste. For this zucchini loaf I use oil instead of margarine or butter in the batter as oil yields a moister cake. I also opted to use brown sugar instead of granulated white sugar. The molasses in the brown sugar give the cake a darker colour and adds to the overall taste.



For this loaf, no fancy or special equipment is needed. A hand held whisk or wooden spoon will suffice. I also bake it in a 9inch loaf pan, however, a 10 inch round tin will do. The only thing that will change is the baking time which will reduce to about 45 minutes.

For zucchini, I grated using the larger side of my grater as I wanted then to stand out. Also try and squeeze out any excess liquid from the grated zucchini.

The loaf is mildly spiced and it’s the perfect with a hot cup pf tea or coffee or perhaps a cold glass of milk if you are me.

Cinnamon and Cardamom Moist Zucchini Loaf

See Detailed Nutrition Info on
  • 250 grams all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 tablespoon ground cardamom
  • 1/2 teaspoon salt3/4 cup brown sugar, can be substituted with granulated white sugar
  • 2/3 cup vegetable oil
  • 2 large whole eggs
  • 1 teaspoon vanilla essence
  • 1/2 cup plain yoghurt
  • 1 1/2 cups grated zucchini (about 2 medium sized zucchinis)


Pre heat oven at 180 degrees Celcius.

Prepare a 9 inch by loaf by greasing lightly with some margarine or butter and dusting with flour and set aside.

In a bowl, combine all purpose flour, baking powder, baking soda, salt, ground cinnamon and ground cardamom. Mix well and set aside.

In a large bowl, using a whisk or wooden spoon mix brown sugar and oil for about two minutes.

Whisk in eggs, one at a time. Add vanilla essence and combine.

Add a third of flour mixture and half the plain yoghurt. Mix and add the other third and the final half of the plain yoghurt.

Combine and then add the last third of the flour mixture.

Fold in the grated zucchini.

Pour the cake batter into the prepared loaf tin.

Bake in the pre heated oven for 1 hour 5 minutes to 1 hour 15 minutes or until a skewer inserted at the centre of the cake comes out clean.

Allow the cake to cool completely before removing from the tin.

Serve and enjoy.

Lasts 1 to 2 days when stored at room temperature. For a longer shelf life, store in a covered airtight container in the fridge for up to one week.


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