Zucchini Cake With Ginger and Hazelnuts Recipe (2024)

Holy god, this was good. I've made it a couple of times and I've found that it is still quite good with the sugar cut down to a heaped half cup. Any less and I found that it lost the cake-y consistency.

1) Used 9"x3" springform pan & baked per recipe. Buttered, parchment lined bottom & buttered it, flour dusted all. Baked per recipe for toasty brown top, moist, dense crumb. 2) Fresh ginger & orange juice /peel great flavor combo. Those plus nuts make pretty, rustic color against flecks of zucchini green. 3) Used pecans; had them on hand. 5) Used mild EVOO; educed oil from 1/2 C (8TB) to 6 TB. 6) Just sweet enough. Good anytime of day. 7) Stays moist day 2.

Delicious. As several have noted, cutting the sugar in half works well and I wouldn't have wanted it any sweeter. Definitely toast the hazelnuts first. and increase to a cup. A little more ginger would be nice too.

This cake is your vehicle baby. It takes you anywhere you want to go.

The recipe doesn't specify which size tube (or bundt) pan should be used.

I made it in a 6.5" x 10.5" loaf pan. The batter fit easily, but after 45 mins the top was starting to get toasty while the center was still gooey. Next time I will reduce the temp to 325 and plan on about an hour of baking.

Update: made with butternut squash and it was fantastic. Grated it in the Cuisinart. Used 1 C sugar, 1 t orange zest, 3/4 C hazelnuts and a capful of orange blossom water. Amazing!

Add orange zest to the dry ingredients. A dry coat of flour keeps it from clumping together. Very good recipe. Nice with flecks of green and orange.

I used half oat flour and half brown rice to make it GF and it was great!

I made this with what I had on hand: lemon, almonds, olive oil, and used 3/4 c sugar per previous commenters. Baked 20 minutes as muffins and they were a huge hit. Very impressive recipe! (I did blot the grated zucchini with 2 paper towels to remove a bit of liquid.)

Delicious! Easy to make (no need for an electric mixer) and tasty. The ginger, orange zest and juice with the vanilla work beautifully. I used canola oil because I'd run out of vegetable oil. I also used less--1/3 instead of 1/2 cup. I will likely use even less the next time I make it.

I thought the introduction to this cake might just be a bit exaggerated, but after making it this afternoon, it is the case that this cake is extraordinary! My changes: I used GF flour blend and since the tube pan I used is fairly large (maybe 10-12 cups), it only needed 38 minutes of baking, but everything else I did followed the recipe exactly. My GF and DF daughter totally loved it. No one ingredient dominates--it is a masterful blend of ingredients--moist, light, and flavorful.

Toast the hazel nuts it makes their flavor stand out. Overall light in texture with lots of flavor.

I used a 9" tube pan. Worked fine.

I was so excited to make this cake. Sadly, it was bland! I love all of the flavors in this mix, so maybe my ginger wasn't fresh enough. I always reduce the sugar in every recipe that I bake, and I used one cup of Muscovado, so maybe that wasn't strong enough either. Next time, the full amount of sugar to bring out the flavors, I'll double the fresh ginger, triple the zest, and possibly add more hazelnuts. The crumb and density was nice. Not giving up....

1 orange for juice 3 oranges for zest

Subbed 1 3/4 cup whole wheat flour for 2 cups all purpose. Used 1 cup sugar. Delicious!

Delicious! I did sub almonds because I am not crazy about hazelnuts. I used a standard angel food cake pan and buttered/floured it as directed. The cake popped right out. I will definitely make this again.

The recipe doesn’t specify pan measurements. It wouldn’t cook all the way through. Even added another 40 minutes and still too liquidated. Highly frustrating!I used a 9” diameter x 2 1/4 deep. Wish I could attach a pic.

Recipe didn’t specify pan size. I used a 9” round, 2.4” deep. Wouldn’t cook. Added another 40 minutes, still extremely wet and mushy! Beyond Extremely frustrating!Fortunately, I had a back up dessert.

I have to give up on this one. It is an amazing cake but I have made it twice and had the same result - it didn't release from the pan. I first used a springform tube and it stuck. I thought maybe it was the pan so I tried again with a BUNDT non-stick pan. It didn't release so most of the top of the cake stayed in the pan. Very disappointed because the cake is really good.

Great, easy recipe. As per others’ suggestions, I reduced sugar to 1/2 cup, and doubled hazelnuts, zest and (jarred minced) ginger. I still think it could have used a bit more of each to really get those flavors flavoring. Results were mere hints of each. Will also try keeping the toasted hazelnuts larger chunks next time to see what that does to the texture.

Tasty. Made as written, perfect.

The first time I made this I forgot to add the eggs and didn’t realize until it was already in the oven. Ugh! It actually still held its shape and turned out delicious, albeit less fluffy than a cake typically is. I finally had a chance to make it again - this time with the eggs - and it was perfect! I’m sure I will make it at least one more time before zucchini season ends! I reduced the sugar per the comments. I also had great success freezing it.

Delish recipe (x3)! If you happen to make the same mistake I did when I read 1 1/2 POUNDS of grated zucchini insteaf of 1 1/2 cups, no worries! The recipe makes great muffins after tripling the batter. Filled muffin liners about 2/3 full and baked for 20 min at same temperature. Great way to use up even more of the bountiful zucchini harvest.

I made this with GF flour, it turned out amazing! Also glazed it with orange zest/orange juice reduction. I will now be excited any time I am gifted one of those giant zucchinis!

This was fantastic. Followed the recipe with exception of reducing sugar to 1 cup. Great balance of hazelnuts, ginger and zucchini. Definitely will make again!

Finally, a zucchini recipe with lots of flavor thanks to some key additions! Recipe worked for me as written, except in my oven it needed 3 more minutes. So delicious. I will make this again.

I cut the sugar back to 3/4 c because I don’t like very sweet baked goods. I actually found that it was bland & needed more spice & sugar. Next time I will try 1 c of sugar & adding some cinnamon.