These generous dome-topped cakes are lighter and brighter than traditional zucchini bread. Fresh zucchini and Greek yogurt keep the crumb exceptionally soft, ground ginger gives it a lively kick, and tart dried cranberries add flashes of color and chew. Finish them with a simple sugar drizzle or a glossy brush of lemon or ginger marmalade.
THE RECIPE
Ginger Zucchini Cakes
Prep20 min
Bake32 min
Total1 hr 15 min
Yield6 cakes
Ingredients
Instructions
- Center a rack in the oven and preheat to 350°F (175°C). Coat the six wells of a jumbo muffin pan with baker’s spray, or butter and flour them.
- Whisk the flour, ginger, baking powder, salt, and baking soda together in a medium bowl.
- In a large bowl, whisk the eggs with the granulated and brown sugars until smooth and slightly thickened. Gradually whisk in the oil, then add the yogurt and vanilla and whisk until evenly blended.
- Fold the dry ingredients into the wet mixture with a flexible spatula just until only a few flour streaks remain.
- Add the freshly grated zucchini and dried cranberries and fold until evenly distributed. If the zucchini has released a puddle of liquid, drain it and pat the shreds lightly before adding.
- Divide the batter evenly among the six prepared wells. Bake for 28 to 32 minutes, rotating the pan halfway through, until the cakes are deeply domed, spring back when touched, and a tester comes out clean.
- Cool in the pan for 10 minutes, then loosen the edges and transfer the cakes to a rack to cool completely.
- For the icing, stir the confectioners’ sugar with 1½ tablespoons milk or water until smooth. Add the remaining liquid a little at a time until the icing is thick but pourable, then drizzle it over the cooled cakes and let it set.
- Alternatively, warm about ⅓ cup lemon or ginger marmalade until fluid and brush it over the cakes for a glossy, citrusy finish.
Tips and Storage
- Grate the zucchini just before mixing so it keeps its color and does not release excess liquid.
- An extra-coarse grater gives the cakes visible green flecks, though a standard box grater also works.
- Raisins, dried currants, chopped apricots, or toasted nuts can replace the cranberries.
- Let the cakes cool fully before adding sugar icing; warm cakes will absorb it instead of holding the drizzle.
- Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.