I came back from our first interstate holiday in 18 months last week and decided that I’d better restock the vegetable drawer. Somewhat enthusiastically, I bought a large bag of zucchinis that were on special. When I came to my senses I wondered just how two people where going to eat them all. So …. that started me on a hunt through the recipes and I came up with this one. I especially love it as it has handwritten extras scrawled at the end – now I just have to make it.


Around the 1970s it became popular to grown zucchinis in backyard vegetable patches, they were easy to grow and produced a good crop. As a result recipes for slices, soups, and cakes started to pop up everywhere. This cake is just one of the many. We tried it out without the nuts, mixed fruit or coconut. It came out very moist and we feel that it needs the either the nuts or fruit to give it more flavour. Lemon icing would be a good addition as well.

Zuccini Cake


  • 1kg zucchini (small one are best)
  • 3 eggs
  • 2¼ cups sugar
  • 3 teaspoons vanilla essence
  • 1 cup oil
  • 2 cups Self Raising flour
  • 1 cup plain flour
  • 1 teaspoon salt
  • 1 teaspoon carb soda
  • 3 teaspoons cinnamon
  • 1 cup of either walnuts, mixed fruit or ½ cup coconut – if desired

Wash and grate zucchinis (skin and all). Beat eggs well and gradually add sugar and beat till thick and creamy. Add vanilla, oil and zucchini and nuts/fruit/coconut, if using, mix well. Add dry ingredients that have been sifted together. Pour mixture into 2 loaf tins or a large cake tin. Bake at 180ºC for 1 hour or 1¼ if using larger tin. Mixture is not very thick. Ice, if desired.