Squash Cake
Delightfully moist and packed with flavor, this Squash Cake is a surprising twist on classic dessert recipes, blending the natural sweetness of shredded zucchini or yellow squash with warm, aromatic spices like cinnamon and nutmeg. Perfectly light and tender, this cake comes together effortlessly with simple pantry staples, making it an ideal choice for both novice and seasoned bakers. The addition of optional chopped walnuts introduces a satisfyingly nutty crunch, while a dusting of powdered sugar adds just the right touch of sweetness. Ready in under an hour and perfect for any occasion, this wholesome treat serves as a wonderful way to enjoy hidden vegetables in a dessert that’s as comforting as it is unique.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 3 large eggs
- 0.75 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups shredded squash (e.g., zucchini or yellow squash)
- 0.5 cup chopped walnuts (optional)
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or a bundt pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium bowl, beat the eggs and mix in the vegetable oil and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the shredded squash and chopped walnuts (if using) until evenly distributed.
Pour the batter into the prepared pan and smooth out the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
If desired, dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
2825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 531.7 g | 193% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 329.8 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 279 mg | 21% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2058 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.
