Zucchini cake: a perfect recipe for a delicious dinner!

Total time: 45 min
Difficulty: Low
Serves: 4-6
By Cookist

Zucchini Cake is a delicious and healthy dish that's perfect for a light lunch or dinner. Made with fresh zucchini, eggs, and kefir, it has a creamy and delicate texture that's sure to please your taste buds. The zucchini adds a subtle sweetness and texture, while the eggs give it a rich and savory flavor. Kefir, a fermented milk drink, adds a tangy and slightly sour taste that complements the other ingredients perfectly. This dish is easy to make, and it's a great way to use up any excess zucchini you may have in your garden. Serve it as a side dish or a main course, and enjoy the fresh and delicious flavors of this Zucchini Cake.

Zucchini Cake Ingredients

  • Zucchini – peeled medium zucchini
  • Eggs – act as a binder
  • Kefir – a fermented milk drink, substitute with buttermilk or yogurt
  • Flour – all-purpose flour
  • Herbs – use your favorite herbs, we used chives, parsley, and dill

How to Make Zucchini Cake

Making this low-carb cake couldn’t be easier. Simply mix together all the ingredients, pour into a baking tin, and bake. Sprinkle with a bit of cheese and bake for another 5 minutes to make sure the cheese has melted.



The zucchini cake can also be prepared in individual ramekins. Instead of making it in one large baking pan, make it in individual tart tins or ramekins and reduce the baking time to 15-20 minutes.

Feel free to use other cheese: feta cheese, goat’s cheese, or Gruyere.

The zucchini cake can also be customized to include other vegetables you have lurking in your fridge. Try any of the following vegetables: wilted spinach, steamed and chopped broccoli, roasted red peppers, sweetcorn, cubed and steamed carrots, or caramelized onion.

If you miss the meat, you can add cooked bacon, chopped ham, shredded chicken, or turkey.

Make sure to grease the pan well so it doesn’t stick.

If you see the top of the cake browning too quickly, place a piece of foil on top and continue baking until cooked through.

How To Store Zucchini Cake

Store leftover zucchini cake in the fridge (in an airtight container) for up to 3 days.

Can You Freeze Zucchini Cake?

Because of the high water content of zucchini, it’s not recommended for freezing.

Can I Make It Ahead of Time?

To make zucchini cake ahead of time, you can assemble the dish, but not yet bake it. Keep it in the fridge for up to one day (make sure to cover it with plastic wrap!), and bake just before serving.


What To Serve With Zucchini Cake

Serve the zucchini cake as a side dish to a meaty main (like steak or roast chicken). Alternatively, you can serve it with a salad as a vegetarian meal.

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medium zucchini peeled
200ml / 0.82 cup
2 tbsp
Olive oil
80ml / 0.37 cup
Baking powder
Black pepper
Red pepper flakes


Chop the zucchini into cubes.

Transfer the cubes to a large mixing bowl and add the eggs.

Add the kefir, flour, baking powder, olive oil, spices, green onions, parsley and dill.

Pour the mixture into a greased cake tin. Bake for 30 minutes at 180°C / 350°F.

Sprinkle the cheese on top and bake for another 5 minutes.

Slice and serve.


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