5 from 1 vote

A Tuscan sweet zucchini cake

Course Dessert, Cake
Cuisine Tuscan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10
Author Giovanni Righi Parenti - La Cucina Toscana


  • 500 g of thinly sliced zucchini
  • 2 eggs
  • 500 g all purpose flour
  • 1 glass of milk, about 200 ml
  • 250 g raw cane sugar
  • 50 g of extra virgin olive oil
  • Seeds of 1 vanilla bean
  • 5 - 6 basil leaves
  • A pinch of salt
  • Icing sugar to serve


  • Arrange the thinly sliced zucchini on a kitchen towel and season with a pinch of salt. Leave them aside for about one hour, so thy will lose a bit of liquid that could make the cake too wet.
  • Heat oven to 170°C.
  • Whisk the eggs with the sugar, milk, olive oil, flour and vanilla seeds, then add gently the zucchini and the trimmed basil leaves.
  • Grease a 25 x 40 cm baking tin with olive oil and scoop the batter inside.
  • Bake for about 45- 50 minutes until golden.
  • Let it cool down and serve dusted with icing sugar.
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