The cake recipe is our favorite and proven one, I am happy to share it with you, we even shot a video, so you will see not only step-by-step photos.
I think that if you want to make a zucchini snack cake, you will be very pleased with the result. We also have it on our blog, it turned out very tasty too.
Ingredients for the dough:
Vegetable oil for frying zucchini pancakes
Ingredients for greasing the crusts:
Tomatoes - 2 pcs.
My zucchini is young, but if you have large zucchini, you can remove the seeds and peel the skin. The tastiest zucchini cake comes from young vegetables.
1.
I washed the zucchini and dried it with a paper towel. I grate the zucchini on a medium grater (you can use a coarse one). Add salt and leave for 5-10 minutes so that the zucchini releases its juice. 
3.
I beat 3 eggs into the zucchini, add flour in portions and mix everything together. 
4. Now we need to quench the soda with vinegar and add it to the dough for zucchini pancakes. Gradually I added flour. I needed 6 tbsp. spoons
5. Having mixed the dough well, I go to the stove to fry pancakes.
From this amount of ingredients I got 4 pancakes, my frying pan is 21 cm in diameter.
6.
I pour vegetable oil into the frying pan. I spoon out the dough and distribute it in a circle. I fry the pancakes on both sides for 2-3 minutes on each side. 
Thanks to soda, zucchini pancakes turn out tender and fluffy. Thus, the finished zucchini cake comes out tender and aromatic (garlic, dill).
7.
I place each pancake on a separate plate on a paper towel and let them cool. I place it on a paper towel to absorb excess vegetable oil. 
Let me note again that each pancake cools on a separate plate. If they are hot and stacked on top of each other, they may be wet.
You can use sour cream, mayonnaise, or mix mayonnaise and sour cream in equal proportions. You can make mayonnaise yourself or buy it at the store.
I use mayonnaise. I squeezed a few cloves of garlic into it and added chopped dill. You can add any greens you like.
Add salt and pepper to the sauce to taste, mix everything. 
Between the layers I will place fresh tomato cut into slices. You can fry onions and carrots, I did this when I cooked it, then it was winter and there were no fresh tomatoes for sale.
What else can you use? Instead of tomatoes, you can put pieces of fried or baked chicken breast, caviar, fish, fried vegetables (onions, carrots, peppers), fried mushrooms, grated processed cheese or hard cheese on pancakes.
With tomatoes, this dish will turn out to be a vegetable dish and no other ingredients will make it heavy. But nevertheless, the cake turns out to be quite high in calories due to the mayonnaise included in the composition.
If you use sour cream, it is better to mix it with mayonnaise in a 1:1 ratio and also add salt, pepper, garlic and herbs to the sauce.
1.
I put the pancake on a plate, grease it with the prepared sauce and lay out the tomato slices, place the second pancake on top and grease it with the same sauce and lay out the tomatoes. 
2. This way we collect the whole cake.
3. You can decorate the zucchini pancake cake according to your taste and desire. I garnished it with parsley and tomato.
It is better to let the cake soak by putting it in the refrigerator for at least 30 minutes. But we decided to try it right away; the dish turned out to be very appetizing. This is what it looks like in cross section. 
You can decorate the top of the cake with finely chopped herbs, or sprinkle each pancake with additional herbs.
Fresh young garlic and dill give it some piquancy and a unique aroma. I’ll be honest, I made a cake for a birthday, and the guests were delighted with this dish. “They dared” immediately and everyone appreciated it. I'm glad the guests liked it, I hope you like it too.
In fact, there is nothing complicated in preparing the dish, but what a beauty the end result is. Nourishing, tasty, beautiful!
Cook with pleasure! Enjoy your meal!
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Zucchini is used for cooking: zucchini pancakes, zucchini cutlets, stuffed zucchini, zucchini caviar, zucchini cake. They also make zucchini preparations for the winter. This is a very popular vegetable for all peoples. Due to its availability for cultivation and purchase, many people want to know the most delicious zucchini recipes.
Today you will learn the secret of making zucchini cake with many step-by-step photos, from which the process of its creation will become clear. The cake is made quickly and eaten with pleasure.
Take a young zucchini and grate it on a coarse grater. If you have an old zucchini, you need to remove the seeds.
When the zucchini is all grated, they need to be salted so that they release their juice. Mix the salted zucchini well with salt and leave for 15 minutes to release the juice.
In the meantime, the zucchini is releasing juice - let's take the greens. In our recipe it is dill.
Chop the dill with a knife.
Cut the prepared tomatoes into rings.
Add garlic to mayonnaise for flavor.
Mix the garlic and mayonnaise well and set aside.
15 minutes have passed - we look at the zucchini, which has already released liquid.
Take a colander and drain this liquid through it.
By pressing the spoon, and then using your fingers, we help the liquid separate from the body of the grated zucchini.
As a result, the volume of zucchini was almost halved.
You probably already guessed that zucchini cake consists of zucchini pancakes (cake layers). Let's start making them. Break the eggs into the prepared zucchini mixture.
Add chopped dill and pepper.
To prepare the dough, add flour to the mixture. Add enough flour so that the dough is not liquid and does not break in half when turned over. The dough should be a little thick. Mix everything well.
Take a frying pan with a diameter of 24 cm, heat it up and pour in vegetable oil.
The zucchini pancake should have a thickness of 3 - 5 mm. Fry the zucchini pancake equally on both sides.
These are the beautiful pancakes you should get.
The rosy and crispy zucchini pancakes should cool down. Assembling the cake. Place the first cake layer in the prepared cake dish and coat with garlic mayonnaise.
Then add tomato rings.
Decorate the top of the tomatoes with herbs. Zucchini cake is ready.
The cake should stand for a bit and soak.
Take a knife and carefully cut off a piece of cake and look at the cut. The result is undoubtedly a beautiful and delicious zucchini cake. Bon appetit!
Zucchini cake (4 win-win options for a delicious snack cake)
Zucchini cake recipe No. 1
Ingredients
zucchini 1 piece (medium)
eggs 4 pcs
flour 6 tbsp.
salt
ground pepper
For filling
mayonnaise
parsley
garlic
ground pepper
Preparation
Grate the zucchini on a coarse grater and add eggs, flour, salt and pepper. Meanwhile, grate the garlic on a fine grater, finely chop the parsley and mix everything with the addition of mayonnaise.
Beat everything well. Fry pancakes in a frying pan. Each pancake is placed on a separate plate to cool faster.
Season the pancakes with garlic, mayonnaise and parsley and stack them. You need to wait for it to soak a little.
Delicious zucchini cake is ready!
Zucchini cake recipe No. 2
Ingredients:
- 2 young zucchini (total weight about 1 kg)
- 4 eggs
- 1 cup flour
- salt pepper
- 1/2 cup mayonnaise
- 2-3 cloves of garlic
- 4 tomatoes
- a few feathers of green onions.
Preparation:
Zucchini
grate them on a coarse grater, then squeeze them lightly to remove excess
liquid. Add eggs, flour, salt and pepper to the zucchini. I also added 1 tsp of curry to the dough, mix everything to make a dough like pancakes.
Lightly grease a frying pan with vegetable oil and bake pancakes in it. In this case, you just need to spread the dough on the pan with a spoon.
Add the garlic passed through a press to the mayonnaise and mix.
Cut the tomatoes into slices as thin as possible (I did this with a fillet knife).
Now let's assemble the cake. Each layer will be like this: grease the pancake with mayonnaise (not very thickly), place tomato slices on top, then the pancake again, etc.
Garnish with tomatoes and herbs
Zucchini cake recipe No. 3
Zucchini, weighing approximately 1 kg, peel and grate on a coarse grater. Add salt and leave until juice forms.
At this time, fry a frying pan of eggplant slices.
Drain the zucchini, squeezing well.
Add 2 tbsp. heaps of flour
2 tbsp. starch without a slide
2 eggs
2/3 tsp. slaked soda
salt pepper.
Knead everything thoroughly and bake 4 thin pancakes:
It's not scary if they tear. It won't be noticeable under the filling layer.
Each pancake needs to be coated with mayonnaise and garlic.
Place eggplant slices on the first pancake.
On the second pancake, place finely chopped or minced Korean carrots through a large wire rack.
For the third pancake - fried mushrooms.
For the fourth pancake - grated cheese and finely chopped herbs.
Decorate the top of the cake with tomatoes.
Zucchini cake recipe No. 4
Ingredients:
1 medium zucchini;
1 egg;
4-5 tbsp flour;
salt pepper;
1 pack of mayonnaise;
3-4 carrots;
2 pcs. onions;
150 gr. cheese;
dill;
tomato and bell pepper for decoration.
Preparation:
Dough for zucchini pancakes:
Peel the skin of the zucchini, remove the core and rub it on the borscht. Salt and pepper. Add egg and flour. Mix everything together thoroughly. Bake 10 (or more) medium pancakes in a frying pan until golden brown.
The zucchini pancake batter does not spread on the pan, so use a large spoon and use the back of it to gently and evenly spread the batter onto the pan.
Filling:
Grate the carrots, finely chop the onion and fry until golden, without frying.
Remove from heat. Add mayonnaise, grated cheese and chopped dill, salt to taste and taste.
Then coat all the pancakes with this mixture, except the top one.
Coat the top with mayonnaise and decorate the middle with finely chopped bell pepper and thinly sliced tomatoes.
Zucchini cake is a delicious and easy to prepare dish. A great example of how you can decorate and diversify your everyday menu using the same standard set of products that we use every day. And most importantly, it’s easy to do, spending a minimum of time and effort.
Essentially our cake is the same zucchini pancakes. However, decorated with a spicy “cream” based on sour cream or mayonnaise. Sprinkled with grated cheese and complemented with various fillings, they appear in a completely new, very attractive and appetizing form.
I will prepare a version of zucchini cake with a light vegetable filling and sour cream based cream, but using this recipe as a guide, you can prepare completely different versions of this dish each time.
Zucchini “cakes” have a neutral and very delicate taste, which allows you to safely experiment with the components of both the “cream” and the filling. From vegetables and meat to ham, caviar, squid and pieces of fish - whatever you like and what you can find in the refrigerator. Shall we get started?
Prepare the ingredients according to the list:
Grate the zucchini and squeeze out the excess juice.
Add 5 eggs, a little salt, ground black pepper and mix well.
Add flour. I add about 10-12 heaped tablespoons of flour. Mix the dough ingredients thoroughly. The dough should be thick, like for making pancakes.
Heat the frying pan. Grease with vegetable oil and, having laid out a portion of the dough, level it with a spoon along the bottom of the frying pan, giving it the shape of a pancake.
These fluffy pancakes will become the crust of our zucchini cake. Fry the cakes for several minutes on both sides until golden brown.
While the cakes are being fried, you can prepare the “cream” for our cake. To do this, mix sour cream and a few chopped garlic cloves. Add salt and ground black pepper to taste. You can additionally add fresh herbs, use cream cheese, mayonnaise, or a combination of sour cream and mayonnaise instead of sour cream.
Prepare the filling for the cake. I chopped tomatoes and green onions and grated cheese.
Once the cake layers are ready, they need to be cooled before you begin assembling the cake. In a frying pan with a diameter of 22 centimeters I get 7-8 cakes.
Grease the cooled zucchini cake with the prepared cream. Place a layer of filling.
Repeat layers.
Decorate the zucchini cake as desired. I was in a hurry all morning, and that’s probably why the clock theme came up.
Zucchini cake is ready. It is advisable to cool it and let it sit in the refrigerator for several hours before serving. But to be honest, we always skip this stage and move on to the most delicious part - tasting.
Cut the cake into portions and serve. Bon appetit!
