This recipe was inspired by an overload of zucchini a few weeks ago, and a newsletter from Once upon a chef that landed in my inbox at about the same time.
The zucchini came together with hand-picked black and red currants from my friend parents’ garden, so I picked this recipe from Jenn’s zucchini menu to put both ingredients to good use.
I don’t have a loaf tin, but I’m still in possession of a vintage cake tin (two identical ones, to be precise) I bought years ago when Metrový koláč (One-metre-long cake) was a hit in Slovakia. I pulled the two tins out of the top cupboard, washed and greased them thoroughly, and produced this Slovak version of Jenn’s zucchini bread.
Fluted Zucchini Cake
- 3 eggs
- 300 g granulated sugar
- 550 g zucchini
- 350 g pastry flour
- 1 cup oil (225 ml)
- 1 sachet vanilla sugar (20 g in Slovakia)
- 2 teaspoons ground cinnamon
- a pinch of salt
- a pinch of grated nutmeg
- 1 sachet baking powder (13 g in Slovakia)
- 200 g fresh black and red currants
- castor sugar to drizzle
- Grease two fluted tins of (30x10x5)cm with margarine, and dust them with flour.
- Peel and grate the zucchini. Stem the currants and rinse them under running water in a colander or a sieve.
- In a large mixing bowl, combine all the dry ingredients and spices with the eggs and oil. Add the grated zucchini and mix well to achieve a smooth dough. Gently stir in the currants, divide the dough into the tins and level off with a spatula.
- Preheat the oven to 180ºC and put the tins inside. Bake for about 45 minutes, or until the dough turns golden brown and starts coming off the tin sides.
- Let cool for 10 minutes and gently run a butter knife around the cake to loosen it, then turn the cake out onto a wooden board. Dust with the castor sugar and slice into portions.
I used the same cake tin to make this decadent Sunday Plum Sponge Delight – it’s definitely worth checking and trying out, especially in the middle of the plum season!