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+ servings
Zucchini Cake

Zucchini Cake

Add more vegetables to your child's diet with this simple yet delicious zucchini cake – a perfect healthy snack to take with you while you're out and about!
Course Main Course
Cuisine Healthy
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8
Calories 213kcal
Author Dora


  • 2 ½ zucchinis (courgettes)
  • pinch salt
  • 1 cup wholegrain flour
  • 1 tbsp dry yeast
  • 1 ½ teaspoon baking powder
  • 2 scallions (spring onions)
  • ¼ cup melted butter


  • Preheat the oven to 200°C / 390°F
  • Place a cheesecloth or clean kitchen cloth into a colander
  • Grate zucchinis and place them into the cloth, sprinkle with salt and mix thoroughly
  • Leave for 10 minutes to allow for the release of excess water from the zucchinis before squeezing them out with your hands (with the zucchini wrapped up in the cloth)
  • Add the flour, yeast, baking powder and chopped spring onions and mix together.
  • Add in the melted butter and mix
  • Fill a cake or muffin tin with the mixture and bake for ~40 mins
  • Allow to cool before storing. Cut into 8 pieces. If not used within the next 2 days, freeze. They can be stored frozen for up to 3 months.



Calories: 213kcal