Zucchini cake

I cannot say that we have explored Britain to any decent extent since we moved here 2,5 years ago. Our wanderings included a trip to Scotland and several rides to the seaside. One bank holiday we rented a car and went to Cornwall plus we made a trip to Oxford (but we haven’t visited Cambridge!).

A view of one of the Oxford's street

Oxford was a pleasant, somehow dreamy town with limestone buildings. Here Tolkien wrote his Hobbit, and his inspiration can be seen in the tiny, ivy-encircled houses with blooming gardens.We came in spring when cafes were under the wisteria covered tents, and the grass was pink from the sakura petals.

Many of the buildings in the city centre belong to the University and the town is very lively thanks to the students. Here you suddenly become an insider and witness student life, which is not less interesting, than sites. For example, we stopped for a coffee in a cafe just a stone throw from the High street. The interior decor was minimalistic, the most eye-catching element was a huge lamp, wrapped in books. What I thought to be a hipster-ie menu offered crumpets (at that time I had no idea what crumpet was) and zucchini cake. Seriously, zucchini cake?

All visitors in the cafe were students, and all of them were studying. A group of three people, working on a project together, started discussing the previous evening. One of them went to the gym, and a guy running next to him was doing a PhD in Physics and worked on a topic which made me terrified. I feel slightly surreal, as I have never met a single PhD in a gum and I don’t discuss nuclear physics with my friends over a cup of coffee. I ordered the zucchini cake to feel less out of the place (my husband took crumpets). It actually was delicious, and I have made grandma’s zucchini cake many times myself since then.

Zucchini Cake

Zucchini Cake Zucchini cake with cream-cheese frosting


For: 8
15 min
55 min
Ready in:
1 h 10 min


  1. Mix together the dry ingredients (flour, salt, cinnamon, baking soda and baking powder)
  2. Whisk the eggs on high speed until frothy. Gradually add sugar, oil, and vanilla extract.
  3. Stir in the dry ingredients, a third at a time. Then stir in zucchini and walnuts
  4. Grease a rectungular baking dish, spoon in the mixture. Bake on 180C (350F) for up to 45 minutes. Take out of the oven and let it cool before frosting
  5. For the frosting, whisk together the softened butter and cream cheese. Add powdered sugar and whisk until smooth


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