Zucchini–Cardamom Mini Tea Cakes


Preparation info

  • Difficulty


  • Makes


    Mini Cakes

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Rarely do our friends and neighbors turn down a warm loaf of zucchini bread. But lately we’ve been sharing a unique version of this classic bread by making it into small, bite-size cakes. To add to the fun, we’ve spiced them with earthy cardamom, turning them into perfect little cakes for tea or coffee. We’ve used small tartlet molds, but if you want to keep the shape simple, you can use mini muffin pans as well; just remember to lengthen the baking time if the molds are much bigger than two inches wide by one inch deep. And don’t forget the nice sprinkle of confectioners’ sugar!


  • Vegetable oil, for the molds
  • 1 cup (125g) flour
  • 1 teaspoon baking powder
  • ¼ teaspoon ground cardamom
  • ½ teaspoon aniseed
  • Pinch of kosher or sea salt
  • ½ pound (225g) zucchini, grated
  • 1 egg
  • ½ cup (100g) sugar
  • ½ teaspoon finely grated lime zest (about 1 medium lime)
  • ½ cup (1 stick / 113g) unsalted butter, melted
  • Confectioners’ sugar for dusting



  1. Preheat the oven to 325°F (165°C). Lightly oil fifteen 2 ½-inch (6-cm) tartlet molds.
  2. In a bowl, whisk together the flour, baking powder, cardamom, aniseed, and salt. Set aside.
  3. Squeeze the grated zucchini dry with paper towels or clean kitchen towels.
  4. In a separate bowl, whisk together the egg, sugar, and lime zest. Whisk in the butter. Stir in the zucchini. Fold in the flour mixture until just combined.
  5. Divide the batter evenly among the tartlet molds, filling each one almost to the top. Place the molds on a sheet pan and bake for 20 to 25 minutes, or until the cakes are light golden and a toothpick inserted in the center comes out clean.
  6. Allow the cakes to cool, remove from the molds, and dust with confectioners’ sugar before serving.