I have zucchini coming out of my ears right now! I have one plant in my garden beds and it’s a never ending source of the green squash. I swear if I miss checking one or two days in a row I am greeted by mega zucchinis when I return. There is only one thing to do when they are gigantic- shred them and bake with them. My neighbors/friends and I have been trying different recipes- chocolate zucchini bread, zucchini fritters and my favorite, zucchini-cardamom mini tea cakes. I’ve made them twice now and everyone seems to enjoy these little cakes.
Once you get the ground cardamom and track down some aniseed- this recipe is easy, peasy. You do not need a lot of cardamom or aniseed so I bought a small amount in the bulk section. I had to ground the cardamom and I used my old (and clean) coffee grinder that I no longer use for coffee beans. I guess I’ll keep the grinder around after all. The recipe does call to bake in tartlet molds. I tested to see if the batter would also bake in muffin tins and it worked. So if you don’t have tartlet molds you can use a muffin sheet or even a mini muffin sheet.
- Vegetable oil, for the molds
- 1 cup flour
- 1 tsp. baking powder
- 1/4 tsp. ground cardamom
- 1/2 teaspoon aniseed
- pinch of kosher or sea salt
- 1/2 lb grated zucchini (I packed down 8 oz. of zucchini)
- 1 egg
- 1/2 cup sugar
- 1/2 tsp. finely grated lime zest (1 medium lime)
- 1/2 cup (1 stick) unsalted butter, melted
- powder sugar for dusting
- Preheat oven to 325 and lightly oil fifteen tartlet molds. (mine were slightly larger- it made about 10)
- Whisk together the flour, baking powder, cardamom, aniseed and salt.
- Squeeze the grated zucchini dry with paper towels (I skipped the drying step and it turned out fine)
- In a separate bowl whisk together the egg, sugar and lime zest, whisk in the butter. Stir in the zucchini and fold the flour mixture.
- Fill the tartlet molds almost to the top, place molds on a sheet pan and bake for 20-25 minutes.
- Allow the cakes to cool, remove from molds and dust with powdered sugar.
Of course I did not create this recipe. I simply love to cook or bake and set-up photo shoots for the creations. I love all the magazines and cookbooks that I use for these fabulous recipes. This recipe came from Bountiful by Todd Porter and Diane Cu. Check out this beautiful cookbook- the recipes and the photographs are simple and fantastic.