Zucchini Cake
Moist, tender, and brimming with warm spices, this zucchini cake is a delightful treat that brilliantly transforms a humble vegetable into a flavorful dessert. Packed with grated zucchini for natural moisture, this cake features a harmonious blend of cinnamon, nutmeg, and vanilla, creating a comforting aroma and taste in every bite. A mix of vegetable oil and applesauce keeps it light yet indulgent, while optional mix-ins like walnuts and raisins add delightful texture. Perfectly balanced in sweetness with a combination of granulated and brown sugars, this cake can be served plain or topped with a luscious cream cheese frosting for an extra layer of decadence. Ready in just over an hour, this easy-to-make cake is a great choice for family gatherings, afternoon tea, or a simple weeknight dessert. Don’t miss this unique and delicious way to enjoy zucchini!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.75 cups Vegetable oil
- 0.5 cups Unsweetened applesauce
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 2 cups Grated zucchini
- 0.5 cups Chopped walnuts (optional)
- 0.5 cups Raisins (optional)
- 1 batch Cream cheese frosting (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or two 8-inch round cake pans.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, combine the vegetable oil, applesauce, eggs, and vanilla extract. Whisk until well blended.
Slowly incorporate the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
Fold in the grated zucchini until evenly distributed throughout the batter. If using, gently fold in the chopped walnuts and/or raisins.
Pour the batter into the prepared pan(s) and spread evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
If desired, frost the cooled cake with cream cheese frosting before serving.
Nutrition Facts
Calories |
5524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.9 g | 338% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 3677 mg | 160% | |
| Total Carbohydrate | 762.0 g | 277% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 532.0 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 506 mg | 39% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2944 mg | 63% | |
*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.
