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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



What to do with those large zucchinis people so generously give away this time of year? You make a zucchini layer cake. This was a large cake, I froze it for those times when the cake maker shuts down and Jim turns to saltines. Appearances can be deceiving; I am not a perpetual baker.

It tasted like spice cake and I could not have guessed it was a zucchini cake. The zucchini strands were indistinguishable; kids will not know they are eating a vegetable. Olivia picked the raisins out and lined them up on her plate as evidence of my betrayal. The frosting was reminiscent of a lighter cheese cream frosting. The cake had a lovely crumb, but sliced much easier after I chilled it. I jumped the gun a bit, hence the large slice. It took Jim and me two teatime snacks to finish it. Adapted from a nut version on CHOW, I decided the cake batter needed the addition of buttermilk. It turned out lovely and I will make this again. 

Zucchini Layer Cake 
3 cups cake flour
1-1/2 tsp baking powder
1-1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
4 eggs
1 cup dark brown sugar
1 cup sugar
1 cup vegetable oil
2 tsp vanilla extract
3 cups grated zucchini
1-1/2 cups of mixed golden and dark raisins
1 cup plain full fat Greek yoghurt

3/4 cup unsalted butter, soft
3 cups icing sugar
1 Tbsp vanilla extract
1 Tbsp fresh lemon juice
1/3 cup plain full fat Greek yogurt

  • For the cake:
  • Preheat the oven to 350F.
  • Fully line two 9-inch cake pans with parchment paper.  
  • Whisk the flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl and set aside.
  • Add the zucchini and the raisins and stir until evenly mixed throughout.
  • Beat the eggs, sugars, oil, and vanilla until well blended.
  • Alternatively add the egg mixture and the buttermilk to the flour mixture.
  • Divide the batter evenly between the prepared pans.
  • Bake in the preheated oven until for 40 to 45 minutes or until a cake tester inserted in the center comes out clean.
  • Transfer the cakes to a wire rack to cool.
  • Meanwhile prepare the frosting.
  • Beat the butter and sugar until fluffy.
  • Add the vanilla, lemon juice and the salt.
  • Add the yogurt gradually until evenly combined.
  • Place a layer on a platter and spread on top 1/3 of the frosting.
  • Place the second cake on the top and spread the top and sides with frosting.
  • Chill the cake before slicing.


  1. Hi Zsuzsa, I was so thrilled to see your comments on my blog...even on the previous post which I have not looked at in a month since I posted. My daughter was looking through some Hungarian recipes last week on the net and came upon your blog...mentioned " mom I think this is your friend Zsuzsa's blog" and I told her, it can't be because you stopped blogging as glad you're back too!

    Incidentally, we've been buying lots and lots of zucchini from our favorite produce market for making all kinds of American and even Hungarian stuff, including zucchini bread, and pasta with sautéed zucchini, and tomatoes...cake will be on the next 'to make' list. Love your amazing and moist zucchini cake, and the recipe is divine! Will catch up with you...still have your sorry I missed your call! xo

    1. Dear Elisabeth it was good to talk to you again. How was the zucchini bake off with your girl?

  2. This sounds moist and delicious! Love zucchinis in cake xx

    1. Yes I do to Lizzy. I have 4 big ones in the shed, I would gladly give you some... :-)




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