The Zucchini Mint Cake

Recipe created by Chef Elango

A healthy and exciting combination of flavours – The Zucchini Mint Cake

Recipe Ingredients

Ingredient Weight
Pillsbury™ Tea Time Cake Eggbase 1 kg
Oil 200 gm
Water 300 gm
Eggs 500 gm
Grated & blanched Zucchini 500 gm
Chopped Mint 10 gm
Cashew Nuts 75 gm
Vanilla extract 1 tsp


  1. Add eggs, water and premix to a mixing bowl.
  2. Mix using a paddle attachment at Speed 2 for 4 minutes.
  3. Now, add the zucchini, mint, vanilla extract, cashew nuts and mix for another minute at Speed 1.
  4. Add the oil and fold the batter.
  5. Bake 170°C - 180°C for 40-45 minutes for cake for muffins 20-25 minutes.