Molasses Zucchini Cake
Indulge in the rich, spiced goodness of Molasses Zucchini Cake—a perfectly moist dessert that brings together the earthy sweetness of molasses and the natural tenderness of finely grated zucchini. This easy-to-make cake combines warm spices like cinnamon, ginger, and nutmeg with a touch of vanilla for a comforting flavor profile that’s perfect for any season. With a soft, fluffy crumb and optional powdered sugar dusting, this cake is a delightful centerpiece for brunch, tea time, or dessert. Ready in just over an hour, it’s a simple yet impressive recipe that you’ll come back to again and again.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 0.75 cup Molasses
- 1 teaspoon Vanilla extract
- 1.5 cups Zucchini, finely grated
- 0.5 cup Milk
- 2 tablespoons Powdered sugar (optional for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan. Alternatively, line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the molasses and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.
Fold in the grated zucchini using a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even baking.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired. Slice and serve!
Nutrition Facts
Calories |
3549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 3241 mg | 141% | |
| Total Carbohydrate | 601.5 g | 219% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 407.4 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 948 mg | 73% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 5259 mg | 112% | |
*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.
