Five-Spice Zucchini Snacking Cake + Italo Disco

It’s been so gloomy in California and I know we’re not allowed to complain but this just ain’t it. On top of that my husband and I have been working on apartment improvement projects and the place has been in shambles. Items everywhere and just a general sense of chaos. The good news is we have a cute new office space that feels like a good vibes and productivity sanctuary. This week I discovered a fun new playlist to cut through the gloom and mess and lift our spirits a bit - Italo Disco (thanks, TikTok).

Okay now on to the food -

Last year I went to a little coffee shop in LA’s Chinatown, Thank You Coffee, and enjoyed a five-spice latte that opened my eyes to the versatility to this magical blend. Prior to this I’d really only used Chinese five-spice when making homemade chili oil or in savory dishes that call for it. After my latte experience I went on a five-spice- fueled recipe rampage and was using it in just about half of everything I was making. Including but not limited to: Oats with figs and five-spice and maple glazed pecans, five-spice braised short ribs, five-spice lentil stuffed cabbage rolls, and this five-spice zucchini walnut snacking cake.

Chinese five-spice is made up of star anise, fennel, cinnamon, Sichuan peppercorns, and cloves. Some variations also contain orange peel, ginger, and galangal, the list goes on. It imparts a unique, complex flavor so a little goes a long way.

I love this cake because it’s not too sweet, has a subtle nutty-earthy vibe thanks to the buckwheat flour, and offers a solid dose of fiber. Shredded zucchini is one of my favorite baking ingredients—you’ll see it pop up in a lot of my recipes—because it adds moisture and nutrients without making a big fuss about it. The buckwheat flour brings a hearty texture and extra fiber, which, in my book, makes this snacking cake basically a health food. Chinese five-spice adds a warm, fragrant depth that keeps you coming back for bite after bite.

Enjoy it at room temp with a generous swipe of butter and a sprinkle of flaky salt (maybe even a pinch of black pepper), or toast a slice in a skillet with a little butter until the edges turn golden and crisp.

Five Spice Zucchini Snacking Cake

ingredients

• 1 ½ cups all-purpose flour

• ½ cup buckwheat flour

• 1 ½ teaspoons Chinese five-spice powder

• 1 ½ teaspoons baking powder

• ¼ teaspoon baking soda

• ½ teaspoon kosher salt

• 2 large eggs, at room temperature

• ½ cup light brown sugar

• ¼ cup white sugar

• 8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for greasing the pan

• 1 teaspoon vanilla extract

• 1 medium zucchini, shredded (about 1 ¼ cups loosely packed)

• ¾ cup roughly chopped walnuts

• 1–2 tablespoons demerara sugar, for topping

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Preparation

1. Preheat the oven to 350˚F. Generously grease a 9x5-inch loaf pan with softened butter and set aside.

2. In a medium bowl, whisk together the all-purpose flour, buckwheat flour, Chinese five-spice powder, baking powder, baking soda, and salt.

3. In a large bowl, whisk the eggs until light and frothy. Add both sugars and whisk until well combined. Whisk in the melted butter and vanilla until smooth. Fold in the shredded zucchini.

4. Add the dry ingredients to the wet in two additions, stirring thoroughly between each until no dry patches remain. Fold in the walnuts, making sure they’re evenly distributed.

5. Pour the batter into the prepared pan and smooth the top. Sprinkle the demerara sugar evenly over the surface.

6. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the loaf cool in the pan for 15–20 minutes, until it’s cool enough to handle. Then, remove it from the pan and transfer to a wire rack to cool completely—about 30 minutes more.

8. Slice and serve on its own or with butter, nut butter, or jam (apple butter would be especially dreamy).