Juicy Zucchini Cake

Juicy zucchini sheet cake


For the dough :

  • approx. 700 g zucchini (2-3 pieces)
  • 2 pinches of salt
  • 4 eggs
  • 250 ml oil
  • 6 tbsp Stevia Sweetener Vanilla
  • 6 tablespoons Stevia Sweetener Hazelnut
  • 2 tablespoons Stevia Sweetener Original
  • 200 g ground hazelnuts
  • 300 g of flour
  • 100 g oat flakes tender
  • 50 g baking cocoa
  • 1 packet of baking powder

For the topping:

  • approx. 600 g of fruit of your choice (cherries, raspberries, peaches, mango, etc.) frozen goods, fresh fruit - depending on your choice  /  or 1 jar of jam
  • 2-3 cups of cream
  • 1 tbsp Stevia Sweetener Vanilla
  • 1-2 tbsp baking coco



Wash the zucchini, remove stalks and grate finely, add salt and drain for 10 minutes in a sieve, then squeeze out well.


Mix the zucchini with the eggs, oil, Stevia Sweetener Vanilla, Stevia Sweetener Hazelnut and Stevia Sweetener Original.


Mix the dry ingredients - ground hazelnuts, flour, tender oat flakes, baking cocoa and baking powder - and then mix with the wet ingredients with a dough hook.


Grease a roasting pan or deep baking tray, dust with breadcrumbs if necessary. Pour in the batter and spread.


Then bake the dough for about 30 - 45 minutes at 160-175 degrees.

Tip: Stick a wooden skewer into the cake, if nothing sticks, it's done. Remove from the oven and let cool for about 2 hours.


Spread the fruit of your choice on the cake.

Whip the cream until stiff, stir in the Stevia Sweetener Vanilla and spread over the cake. 

Use a teaspoon to create waves in the cream.

Place the baking cocoa in a fine sieve and carefully dust the cake with it. 

Cut into pieces and serve.