Zucchini Ginger Olive Oil Cake

Makes one 9 x 5 loaf

This cake will stay moist and flavorful for several days, but if you’re looking for a fun way to re-invent it, do not snooze on the griddled in butter and finish with sea salt trick. There isn’t a single loaf cake on this planet that doesn’t benefit from that kind of VIP treatment.

Active Time: 20 Mins

Total Time: 1 hrs 50 mins



  • 4” piece fresh ginger (about 2 ounces)
  • 1¼ pound zucchini or summer squash (about 3 medium)


  • 2 ½ cups all purpose flour (300 g)
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground cardamom
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup extra virgin olive oil
  • 1 ½ cups sugar
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon turbinado sugar (optional)
  • Flaky sea salt, for serving


  • 2 large eggs
  • unsalted butter, for serving

1. Arrange a rack in the center of the oven:

  • Preheat the oven to 325°.


  • Lightly grease a 9”x 5” loaf pan with olive oil.


  • Line the loaf pan with parchment paper, so that it hangs over the long edges of the pan.

2. Combine the dry ingredients, separately:

  • In a medium bowl, whisk together 2½ cups flour, 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground cardamom, 1 ½ teaspoons salt, 1 teaspoon baking powder, and ½ teaspoon baking soda.


  • In a separate large bowl, whisk together 2 large eggs, 1½ cups sugar. Slowly whisk in 1 cup extra virgin olive oil until well combined. (You can stabilize the bowl by nestling it into a damp kitchen towel for better control.)


  • Finely grate a 4” piece of ginger into the wet ingredients; whisk well.

3. Grate and squeeze the zucchini:

  • Grate 1 ¼ lb zucchini on the large holes of a box grater. Wrap the grated zucchini in a clean kitchen towel and wring out as much liquid as possible. This will help concentrate the flavor of the zucchini and ensure that your cake isn’t wet on the inside.
  • Stir the zucchini in the wet ingredients.

4. Combine and bake:

  • Fold in the dry ingredients until well combined, and mostly no dry floury patches remain. Scrape the batter into the prepared pan.


  • Scatter 2 tablespoons toasted sesame seeds over top, along with 1 tablespoon turbinado sugar (or granulated sugar if you don’t have turbinado). Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 90-110 minutes.


  • Serve the zucchini bread with unsalted butter and flaky sea salt. Or if you’re really feeling yourself, griddle each slice of zucchini bread in some butter in a non-stick skillet until crisp, and finish with flaky sea salt.

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