Bolo de Abobora (my grandmother zucchini cake)

Bolo de Abobora (my grandmother zucchini cake)

Rate this recipe!
Servings 8


  • 2 cuos flour
  • 2 cups sugar
  • 1-½ cups raisins
  • 1 cup nuts almonds, walnuts, or pecans (chopped)
  • 1 cup vegetable oil
  • 4 eggs
  • 1 tbsp cinnamon
  • 1 tbsp nutmeg
  • 1 tbsp vanilla
  • ½ tsp backing soda
  • ½ tsp salt
  • 2 cups grated zucchini (about 1 average zucchini)
  • 1 lemon for zest
  • 2 tsp lemon juice


  • Add one cup of water to a pan then put in the raisins. Bring it up to a simmer, then remove from the heat. Let cool down for at least five minutes. Then put the raisins in a colander to remove the water. This step softens up the raisins.
  • Grate the zucchini, you will need about 2 cups
  • Butter the Bundt pan with about 2 tablespoons of butter.
  • Zest one lemon
  • Add the eggs, zucchini, 1 cup of oil, lemon juice, raisins and I vanilla to a large mixing bowl and mix gently to combine.
  • In a second bowl add your dry ingredients, the flour, sugar, the spices, baking soda, salt and nuts. Mix them together to combine. Now mix the wet ingredients with the dry ingredients.
  • Pour the batter in the buttered Bundt pan
  • Bake in a 350° (177c) oven for 60 minutes
  • Let the cake cool off for about 40 minutes then unmold from the pan


Keyword Zucchini bread,
Tried this recipe?Let us know how it was!


Portuguese / Keto / Seafood / Vegetarian / Breakfast / Dinner

Michael holding plate of pesto crab cakes

Hello, I'm Michael!

I aspire to share recipes that you and your family can enjoy while also learning about cooking fundamentals along the way. I attended the California Culinary Academy in San Francisco, CA and now enjoy cooking as a hobby.

Link to shop Michael's Kitchen Essentials