Looking for a zucchini cake recipe to add to your favorite homemade breakfast ideas? This is a perfect choice. The cake is wonderfully moist, lightly sweet, and finished with crunchy raw sunflower seeds. If you enjoy citrus desserts, try a Tunisian orange cake next.
We believe in making Mondays something to look forward to. Life is short—so celebrate at least one day each week. And if you love what you do, Mondays can be a fresh start. Still feeling the Monday blues? Our cure: a thick, moist, nutritious, and delicious zucchini cake. Trust us—Monday has never tasted better.
Zucchini cake has become a staple in our kitchen. It’s ideal to bake on a Sunday or Monday and enjoy for breakfast throughout the week. It also doubles as a great sailing snack—compact, energizing, and comforting for long evenings on the water. #sailorssnacks
What makes the perfect zucchini cake? Lots of grated zucchini, a touch of oil, brown sugar and molasses for depth, warming spices, and plenty of care. A scattering of raw organic sunflower seeds on top adds a satisfying crunch. Simple ingredients, big flavor—this will likely become your go-to zucchini cake recipe. Fair warning: you might want to bake it every week.
We spent a Saturday morning at Victor Hugo’s house in Place des Vosges and highly recommend the museum for your next trip to Paris. It’s smaller and less crowded than the Louvre or Musée d’Orsay but full of charm. A brief 1–2 hour visit reveals details about Hugo’s life and an exhibit on his family’s artistic legacy spanning generations. After the visit, relax in Place des Vosges and enjoy a coffee at Café Hugo. For a longer walk, head to the 5th arrondissement for a romantic coffee at Fourmi Ailée—an intimate tea salon we’ll review soon.
Take this Monday to enjoy a fresh start and bake a loaf of zucchini cake. Tweak the spices or seeds to your taste, add a little extra love, and you’ll have a comforting treat that brightens any morning.
Happy Monday, dear readers!
Xx Alix + Hugo
Table of Contents
Special Materials to Make This Recipe :
Le Creuset Cake Mould
(We have included links for convenience.)
Zucchini cake topped with raw sunflower seeds
- Author: Alix and Hugo
- Total Time: 1 hour 15 mins
- Yield: 1 loaf
Description
Moist and flavorful zucchini cake finished with crunchy raw organic sunflower seeds—great for breakfast or as a snack.
Ingredients
Scale
- 1 + 2/3 cups (200g) whole wheat flour
- 1 cup brown sugar
- 2/3 cup molasses
- 3 zucchini (grated)
- 2 eggs
- 2 tsp cinnamon
- ½ tsp vanilla extract
- ½ tsp powdered ginger
- ½ tsp nutmeg
- 1 ½ tsp baking powder
- ½ cup sunflower oil
- 1 tbsp sunflower seeds (plus extra for topping)
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grate the zucchinis with the peel left on and press to remove excess juice.
- In a bowl, whisk the eggs, brown sugar, and vanilla. Gradually add the sunflower oil while mixing.
- Fold the grated zucchini into the wet mixture until evenly combined.
- In a separate bowl, combine the flour, cinnamon, baking powder, salt, nutmeg, and ginger.
- Add the dry ingredients to the wet mixture in thirds, mixing until fully combined.
- Butter your cake mold and lightly dust it with caster sugar.
- Pour the batter into the prepared mold and smooth the top.
- Sprinkle additional sunflower seeds over the batter for a crunchy topping.
- Bake for 40 to 45 minutes, or until a skewer inserted in the center comes out clean. Let cool slightly before slicing.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Cuisine: American