s Crinkle Cake with Zucchini and Carrots Recipe

There is something wonderfully comforting and vibrant about s Crinkle Cake with Zucchini and Carrots that makes it a keeper in any kitchen. This Mediterranean-inspired veggie-packed cake beautifully balances the earthiness of zucchini and carrots with a tender, moist crumb studded with Parmesan and fragrant herbs. It’s a celebration of fresh ingredients and simple techniques, resulting in a dish that feels both homey and a little special – perfect whether you’re serving it for a cozy family meal or bringing a unique treat to your next gathering.

Ingredients You’ll Need

Ingredients You’ll Need

Getting your hands on the right ingredients is half the joy, especially when each one plays such an essential role in flavor, texture, and that irresistible crinkle cake look. From fresh veggies that add color and moisture to the savory bite of Parmesan, this list is as straightforward as it is delicious.

• Grated zucchini (1 cup / 120 g): Adds moisture, subtle sweetness, and a tender texture to your cake.
• Grated carrots (1 cup / 120 g): Brings natural sweetness plus a pop of vibrant orange color.
• Olive oil (2 tablespoons for veggies + 1/2 cup for batter): Infuses richness and a hint of Mediterranean flair, helping keep the cake moist.
• Salt (1/2 teaspoon for veggies + 1/2 teaspoon for batter): Enhances all the natural flavors without overpowering.
• Black pepper (1/4 teaspoon): Adds a subtle warm kick to balance the sweetness and herbs.
• All-purpose flour (1 1/2 cups / 180 g): Provides structure to your crinkle cake’s tender crumb.
• Baking powder (1 teaspoon): Gives your cake the lift and that crinkled top texture.
• Baking soda (1/2 teaspoon): Helps achieve a light, airy crumb.
• Eggs (3 large): Bind everything together, adding richness and stability.
• Plain Greek yogurt (1/2 cup / 120 g): Adds tanginess and extra moisture for a soft, luscious bite.
• Grated Parmesan (1/2 cup / 50 g): Imparts savory depth and a salty finish that makes every mouthful sing.
• Dried oregano or thyme (1 teaspoon): Brings in classic Mediterranean herbal notes, elevating the whole dish.
• Fresh parsley or basil (optional garnish): Brightens and freshens up the final presentation.

How to Make s Crinkle Cake with Zucchini and Carrots

Step 1: Prepare Your Veggies

Start by grating your zucchini and carrots finely – this is where the magic begins! Toss the grated veggies with olive oil, salt, and pepper in a bowl. This not only seasons them but also slightly softens their texture, ensuring they meld perfectly into the cake batter later. Set this mixture aside and let it rest while you move on to the next steps.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This foundation will help your s Crinkle Cake with Zucchini and Carrots rise evenly and have a tender yet slightly chewy crumb. Taking time to combine the dry ingredients thoroughly ensures your cake bakes up beautifully homogeneous and perfect.

Step 3: Whisk the Wet Ingredients

Next, grab another bowl and whisk the eggs until combined. Stir in olive oil, Greek yogurt, grated Parmesan, and your choice of dried oregano or thyme. This mixture brings flavor, richness, and moisture—all key to that mouthwatering texture you’ll love. When you incorporate the cheese here, it melts throughout the cake, creating little pockets of savory goodness.

Step 4: Combine Veggies with Wet and Dry Mixtures

Fold the seasoned zucchini and carrots gently into the wet ingredients. Then, add the dry flour mixture in batches, stirring carefully just until everything is incorporated. The batter should be slightly thick but still moist. Overmixing can take away the lovely texture of s Crinkle Cake with Zucchini and Carrots, so be gentle for the best results.

Step 5: Bake Until Golden and Crinkly

Preheat your oven to 350°F (175°C) and grease a 9-inch round or loaf pan. Pour the batter evenly into the pan, smoothing the top lightly. Bake for 35–40 minutes or until a toothpick inserted comes out clean and the top cracks perfectly, giving you that signature crinkle effect. Once baked, let the cake cool just slightly to set before removing from the pan.

How to Serve s Crinkle Cake with Zucchini and Carrots

Garnishes

Fresh herbs like chopped parsley or basil add a beautiful pop of green and freshness to the plate, complementing the earthy and cheesy flavors in the cake. You can also drizzle a little extra olive oil over the top for a luscious finish, or sprinkle a bit of extra Parmesan if you want to boost the savory notes even more.

Side Dishes

This cake is a versatile star that pairs wonderfully with simple side salads, such as a tangy tomato and cucumber salad or a crisp green salad with lemon vinaigrette. Serving it alongside a bowl of hearty soup, like tomato basil or roasted red pepper, makes for a fulfilling light lunch or dinner.

Creative Ways to Present

Try slicing the cake into small squares or wedges for serving at parties or family gatherings. You can top them with a dollop of Greek yogurt mixed with fresh herbs for a creamy bite or turn them into hearty finger food by stacking with slices of roasted vegetables or a smear of tapenade creating delightful appetizer bites.

Make Ahead and Storage

Storing Leftovers

s Crinkle Cake with Zucchini and Carrots keeps beautifully in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld even more, often tasting better the next day. Just be sure to bring it to room temperature or gently warm before serving to enjoy that perfect texture and flavor.

Freezing

If you want to keep this Mediterranean delight for longer, slice the cooled cake and freeze the pieces individually wrapped in parchment paper and stored in a freezer bag. This way, you can thaw single servings as needed without compromising freshness or flavor for up to 2 months.

Reheating

To bring your s Crinkle Cake with Zucchini and Carrots back to life, warm slices in a toaster oven or conventional oven at low heat until just hot. Avoid using a microwave if you want to maintain that delightful slightly crisp exterior and moist interior texture.

FAQs

Can I substitute Greek yogurt with something else?

Absolutely! If you don’t have Greek yogurt on hand, sour cream or buttermilk makes a great substitute, offering similar tang and moisture, though the texture might be a little different.

What type of Parmesan cheese works best?

For this recipe, freshly grated Parmesan is ideal—it melts and blends seamlessly into the batter. Pre-grated cheese can work too, but fresh will always elevate the flavor and texture.

Can I use dried zucchini or carrot flakes instead of fresh?

Fresh is best here because it adds moisture and texture that dried flakes can’t replicate. If you must use dried, rehydrate them first and adjust moisture levels in the batter accordingly.

Is this cake suitable for vegetarians?

Yes, this s Crinkle Cake with Zucchini and Carrots is perfect for vegetarian diets since it contains no meat or fish, but it does include eggs and dairy.

Can I add other vegetables or nuts?

Definitely! Feel free to experiment by adding chopped spinach, sun-dried tomatoes, or even chopped walnuts for added crunch and flavor complexity. Just keep overall moisture in mind for balance.

Final Thoughts

This s Crinkle Cake with Zucchini and Carrots is truly one of those recipes that brings warmth to your kitchen and a smile to your table. It’s easy enough for a weeknight treat but special enough to serve to friends and family with pride. I hope you give this flavorful, wholesome cake a try – it just might become your new all-time favorite!

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