Looking for a zucchini cake recipe to add to your favorite homemade breakfast recipes? This is the perfect one. This zucchini cake is dreamily moist, just sweet enough and topped with crunchy sunflower seeds.
We are firm believers in loving Mondays. Life is too short to not enjoy one whole day each week. Plus, when you love what you do, there is no reason to be sad about going back to it once Monday swings around again. That being said, just in case you have a case of the Monday blues, we are sharing our solution : thick, moist, nutritious and delicious zucchini cake. Monday has never tasted so good.
Zucchini cake, oh how we love thee. This is the perfect cake to make on a Monday and eat for breakfast all week long. We are also including it in our collection of sailing recipes because it a great snack while sailing (helps chase away any sea sickness too) and will make you oh so happy when you are sailing at night and need an extra pick-me-up energy-filled snack. #sailorssnacks
What goes into making the perfect zucchini cake? Plenty of zucchini, a little bit of oil, some sugar, a whole lotta love. Top it all off with some crunchiness in the form of raw organic sunflower seeds. And voilà, you have created your very own slice of #heaven. (Warning : you will want to make this eveeeeeery Monday once you’ve tasted it and realized how simple it is to make. Don’t say we didn’t tell you so.) This is about to become your absolute favorite zucchini cake recipe.
We spent Saturday morning at Victor Hugo’s house in the Place des Vosges. If you haven’t visited this museum, we highly recommend it for your next trip to Paris. It is lesser known than the most popular sites such as the Louvre, the Musée d’Orsay, etc. but just as charming. It is quite small – a simple 1 to 2 hour visit – and you will learn a lot about Victor Hugo, his life, his taste and his shennanigans… At the moment, there is an exhibit about his family on the first floor of the home showing you the artistic side of 5 generations of Hugos… Worth a visit.
After the exhibit, we recommend you lounge lazily in the Place des Vosges and then take a stroll around the entire place, stopping for a café at the Café Hugo. If you are in the mood for a longer stroll, we headed towards the 5th arrondissement after our visit and enjoyed a very romantic coffee at the Fourmi Ailée (8 rue du Fouarre 75005 Paris). This restaurant and tea salon is so charming that we’ve decided to review it. Review coming soon!
We hope you decide to take advantage of this Monday to discover a new week, a new beginning, and to make your own perfect zucchini cake made with a touch of this a hint of that and lots of love.
Happy Monday dear readers!
Xx Alix + Hugo
Special Materials to Make This Recipe :
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- 1 + ⅔ cups (200g) of wholewheat flour
- 1 cup of brown sugar
- ⅔ cup of molasses
- 3 zucchini
- 2 eggs
- 2 tsp of cinnamon
- ½ tsp of vanilla extract
- ½ tsp of powdered ginger
- ½ tsp of nutmeg
- 1 ½ tsp of baking powder
- ½ cup of sunflower oil
- 1 tbsp of sunflower seeds
- A pinch of salt
- Preheat your oven to 350° (175°C).
- Grate the zucchinis with the peel left on, and press them to extract the juice.
- Mix eggs, sugar and vanilla in another bowl. Mix with the sunflower oil little by little.
- Add the zucchini and stir to combine the zucchini into the mixture.
- Mix the flour, cinnamon, baking powder, salt, nutmeg and ginger in the bowl of your Kitchen Aid (or other stand mixer).
- Pour the zucchini mixture, one third at a time, into the bowl of your mixer. Continue to mix until fully combined.
- Butter your cake mold and sprinkle caster sugar on it.
- Pour the mixture into the cake mold.
- Add sunflower seeds on the top.
- Bake for 40 to 45 minutes.
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