Zucchini Almond Cake Recipe

Name: Zucchini Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 4 eggs; 3 cups granulated sugar; 1 1/4 cups vegetable oil; 1 teaspoon almond extract; 3 cups finely grated peeled zucchini; 1 cup ground almonds; Almond Glaze; 1 1/2 cups icing sugar; 2 tablespoons milk; 1/4 teaspoon almond extract; 1/4 cup toasted sliced almonds

Servings: persons

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
3 cups granulated sugar
1 1/4 cups vegetable oil
1 teaspoon almond extract
3 cups finely grated peeled zucchini
1 cup ground almonds
Almond Glaze
1 1/2 cups icing sugar
2 tablespoons milk
1/4 teaspoon almond extract
1/4 cup toasted sliced almonds

1
Preheat the oven to 350 F (180 C).
2
Grease and flour a 10-inch (3 L) tube pan. (I often use a bunt pan / ring mould instead).
3
Sift together: the flour, baking powder, baking soda, and salt.
4
In a large bowl, beat the eggs with an electric mixer until thick and light-coloured. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. Stir in the oil and almond extract. Blend in the dry ingredients, mixing until smooth. Stir in the zucchini and ground almonds.
5
Pour the batter into the prepared pan and bake in a 350 F (180 C) oven for 1 hour and 15 minutes, or until a tester inserted into the centre comes out clean.
6
Cool the cake in the pan on a rack for 15 minutes. Remove the cake from the pan and cool it completely on a rack.
7
For the glaze, combine the icing sugar, milk, and almond extract together in a small bowl, stirring until smooth. Spread over the top of the cooled cake, letting the icing run down the sides. Sprinkle the sliced almonds overtop.

2194

kcal

Calories

109

Fat

282

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and more.

Yes, Zucchini Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Almond Cake

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