Zucchini Tea Loaf

READY IN: 50mins
Recipe by evelynathens

Coffee or tea - it doesn't matter. This moist loaf tastes good with anything!

Top Review by Kittencalrecipezazz

Wonderful zuchinni cake Evelyn! I made this today to give to my son and his fiance (they both love zuchinni) I did however weight it for more than 1 hour, it was more like half a day, as I when out for about 4 hours, then came home and prepared it as stated, I added in 1/2 tsp cinnamon also. This cake turned out so good, I gave half to my son, and DH and myself had the rest with our evening coffee, we even have a piece for breakfast! thank you so much for suggesting this recipe Evelyn, we all enjoyed it so much, it's a keeper for sure!...Kittencal:)

Ingredients Nutrition


  1. Mix zucchini and salt in colander.
  2. Weight with plate and let drain 1 hour.
  3. Squeeze out excess moisture.
  4. Preheat oven to 350F.
  5. Grease 13 X 9 inch pyrex baking dish.
  6. Mix oil, sugar, eggs, ½ cup honey (if you measure out the oil before measuring out the honey, it will be easier to get the honey out of the measuring cup since it will have a film of oil in it), lemon juice and zest in large bowl until well-blended.
  7. Mix in zucchini.
  8. Sift flour, baking soda and baking powder; stir into zucchini mixture.
  9. Do not overblend.
  10. Fold in nuts.
  11. Pour into prepared dish.
  12. Bake until springy to touch, about 30-35 minutes.
  13. Spread 2 tblsps honey over top.
  14. Cool in pan and serve at room temperature.

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