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Zucchini Quick Bread Cake Courgettes

Zucchini Quick Bread - “Cake” aux Courgettes

Martine Bertin-Peterson
The “cake” is very moist and freezes beautifully.
Prep Time 15 mins
Cook Time 1 hr
Resting Time 10 mins
Course Breads
Cuisine American
Servings 8 slices


  • 3 large Eggs
  • 1/2 cup White Sugar
  • 1/2 cup Brown Sugar
  • 1/2 cup Canola Oil or Safflower Oil
  • 1 tbsp Vanilla
  • 1/2 cup Apple Sauce
  • 2 1/2 cup Sifted Flour
  • 1 tbsp Cinnamon
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 1/4 tsp Baking Powder
  • 2 cups Coarsely Grated Zucchini loosely packed
  • 1 cup Raisins
  • 1 cup Chopped Walnuts optional


  • Preheat oven to 350°F (175°C). In a large mixer bowl, beat eggs on med/high until fluffy, about 2 minutes. Beat in sugars, oil and vanilla until thick and lemon-coloured. Add flour, cinnamon, baking soda, baking powder, salt and beat on low/med until incorporated. Add apple sauce, zucchini, raisins and nuts, if using, and beat on low until all ingredients are incorporated.
  • Pour mixture into 2 lightly greased loaf pans and bake for 50-60 minutes or until a tester comes out dry.
  • Let cool in pans for about 10 minutes, then invert on a rack and let cool completely.
  • Serve as is or with cream cheese. Wrap leftover “cake” in foil and use within 3 days.
Keyword Quick Breads, Zucchini
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