Portland Food Photographer- Zucchini Tea Cakes

Portland Oregon Food Photographer

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.

Portland Oregon Food Photographer
Portland Oregon Food Photographer
Portland Oregon Food Photographer
Portland Oregon Food Photographer
Portland Oregon Food Photographer


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September 2, 2015 - 4:55 pm

Erin - I am so happy I got to try those. They were so tasty! And such an awesome way to use up zucchinis! I do admit I love zucchini bread and zucchini noodles, but there’s only so much of that to go around!

September 2, 2015 - 7:19 pm

Pech - How did you neatly scatter powder sugar, it never looks that nice when I use it… 😀

September 2, 2015 - 9:13 pm

Kelley - Dang, those look good! I’d go without the anise, personally, but I see IN THEORY how it would be good.

September 2, 2015 - 11:07 pm

Chloe | The Paper Airplane - This is such a great idea for a surplus of zucchini! Definitely going to have to try this. 🙂

September 3, 2015 - 5:06 pm

Renée ♥ The Good Hearted Woman - Cardamom is one of my favorite spices, and one I think is overlooked too often. Great recipe idea, and beautiful photos too!

September 5, 2015 - 4:07 am

Melinda - Oh man, these look good. My husband keeps bringing zucchinis home from work, so I should definitely give these a try!

September 18, 2015 - 7:53 am

Raz - That looks good!I love zucchini!

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