Whole wheat zucchini with rye cake recipe


Although more and more people are familiar with the use of certain vegetables in baking, it is still surprising to find zucchini in a sponge cake. I encourage you to try it, I assure you that it does not leave any strange flavor, but rather provides a juiciness and a special aroma that combines very well with good character flours such as rye. If you find it creepy to find green traces, you can always peel it off.


For 8 people
  • Zucchini 230 g
  • Egg L 2
  • Natural yogurt 125 g
  • Unsalted butter 60 g
  • Applesauce or more butter 50 g
  • Vanilla 2.5 ml
  • Whole rye flour 120 g
  • Wheat flour 130 g
  • Oatmeal 30 g
  • Sugar 115 g
  • Chemical yeast in teaspoons 1.5
  • Sodium bicarbonate in teaspoons 0.5
  • Salt a good pinch
  • Ground cinnamon to taste

How to make zucchini rye cake

Difficulty: Easy
  • Total time 1 h 5 min
  • Elaboration 20 m
  • Cooking 45 m

Preheat the oven to 180ºC and prepare a rectangular mold by greasing it or lining it with parchment paper. Grate the zucchini not too finely and melt the butter.

Mix the zucchini with the eggs, yogurt, butter, applesauce and vanilla essence in a bowl, beating a little. In another larger container, mix the rest of the ingredients.

Make a hole in the dry ingredients and pour in the zucchini mixture. Incorporate both masses with the help of a spatula or tongue, with soft and enveloping movements, until there are no dry traces.

Spread in the mold, leveling the surface. Sprinkle with a little sugar (optional) and bake on a wire rack for about 45-50 minutes. It must be well browned and when pricked with a toothpick it has to come out clean.

Wait a few minutes out of the oven, unmold carefully and allow to cool completely on a wire rack before serving.

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