Zucchini Honey Cake
Delightfully moist and rich in flavor, Zucchini Honey Cake is the perfect blend of sweetness and spice, offering a unique twist on traditional baked goods. Made with freshly grated zucchini, this recipe adds a natural moisture and a hint of earthiness, while golden honey infuses each bite with warm, floral sweetness. A harmonious blend of cinnamon, nutmeg, and vanilla creates a comforting aroma, and optional mix-ins like chopped walnuts and raisins add irresistible texture. With just 15 minutes of prep time, this easy-to-make cake comes together in under an hour, making it ideal for everything from cozy family gatherings to elegant dinner parties. Perfect for using up surplus zucchini and featuring wholesome ingredients, this cake ensures every slice is packed with flavor and goodness. Enjoy it on its own, or pair it with a dollop of whipped cream for an unforgettable dessert experience!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.75 cup Honey
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 2 cups Grated zucchini (packed)
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Raisins (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, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In another bowl, beat the eggs until frothy. Add the honey, vegetable oil, and vanilla extract, and mix well.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
Fold in the grated zucchini until evenly distributed. If using, gently fold in the chopped walnuts and raisins.
Pour the batter into the prepared baking pan, smoothing 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.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3562 mg | 155% | |
| Total Carbohydrate | 430.3 g | 156% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 212.1 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 304 mg | 23% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2703 mg | 58% | |
*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.
