Egg Free Spiced Zucchini Cake
Discover the ultimate treat with this Egg-Free Spiced Zucchini Cake—a moist, flavorful dessert that’s perfect for anyone avoiding eggs or looking to elevate classic zucchini cake. Packed with warm spices like cinnamon and nutmeg, this recipe uses unsweetened applesauce as a clever egg substitute, creating a tender crumb without compromising on taste. The addition of shredded zucchini not only keeps the cake delightfully moist but also sneaks in a serving of veggies, making it a secretly wholesome indulgence. Whether topped with a dusting of powdered sugar, a luscious frosting, or enjoyed as-is, this aromatic cake is easy to make in just one bowl and bakes in under an hour. Perfect for potlucks, afternoon coffee breaks, or family gatherings, this egg-free dessert will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.75 cup Unsweetened applesauce
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 2 cups Shredded zucchini (well-drained)
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk until well combined.
In a separate large bowl, whisk together the unsweetened applesauce, vegetable oil, and vanilla extract until smooth.
Gradually add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the shredded zucchini and the optional chopped walnuts or pecans, ensuring they're evenly distributed in the batter.
Pour the batter into the prepared baking pan, spreading it out evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Optional: Dust the cooled cake with powdered sugar or frost with your favorite egg-free frosting before serving.
Slice and enjoy this moist and spiced zucchini cake!
Nutrition Facts
Calories |
3398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3406 mg | 148% | |
| Total Carbohydrate | 506.9 g | 184% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 301.3 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2074 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
