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Zucchini cake is a tasty way to use up extra summer squash. This moist, spicy treat combines shredded zucchini with cinnamon, nuts, and sweet frosting. You can easily make a delicious zucchini cake at home using simple ingredients like flour, sugar, oil, eggs, and fresh zucchini.
To make zucchini cake, mix the dry and wet ingredients separately, then combine them with grated zucchini. Pour the batter into a pan and bake until a toothpick comes out clean. Top it with cream cheese frosting for extra yumminess. This versatile recipe works as a sheet cake, loaf, or even muffins.
Exact Ingredients (Plus Possible Substitutes)
Here’s what you’ll need to make a delicious zucchini cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
Can’t find some ingredients? Try these swaps:
- Use whole wheat flour instead of all-purpose for a nuttier taste.
- Swap applesauce for oil to cut down on fat.
- Replace 1/4 cup of sugar with honey for a different sweetness.
- Out of eggs? Use 1/4 cup mashed banana per egg as a substitute.
Want to spice things up? Add these extras:
- 1 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
- 1 teaspoon lemon zest for a citrusy kick
Remember, baking is flexible! Feel free to adjust flavors to your liking. Happy baking!
Instructions
Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan with cooking spray or butter.
In a large bowl, mix together the dry ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
In another bowl, whisk the wet ingredients:
- 2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 2 teaspoons vanilla extract
Combine the wet and dry mixtures. Stir until just blended.
Fold in 2 cups grated zucchini and 1 cup chopped walnuts (if using).
Pour the batter into your prepared pan. Spread it evenly.
Bake for 40-45 minutes. Check if it’s done by inserting a toothpick in the center. It should come out clean.
Let the cake cool in the pan for about 15 minutes. Then, you can frost it if you like or enjoy it as is!
Tips, Tricks & Storing
Want to make the best zucchini cake? Here are some handy tips:
Squeeze out excess moisture from your shredded zucchini. This prevents your cake from being too wet.
Don’t overmix the batter. Stir just until ingredients are combined to keep your cake light and fluffy.
Add some fun mix-ins like chocolate chips or chopped nuts for extra flavor and texture.
To check if your cake is done, insert a toothpick in the center. It should come out with a few moist crumbs, but no wet batter.
Let your cake cool completely before frosting. This helps the frosting stick better and prevents melting.
Storing your zucchini cake is easy:
- At room temperature: Cover tightly and eat within 2-3 days.
- In the fridge: Wrap well and enjoy for up to a week.
- In the freezer: Wrap in plastic and foil. It’ll last for 2-3 months.
For best flavor, bring refrigerated or frozen cake to room temperature before serving.
You can freeze individual slices too. Just wrap them separately for quick, easy treats later!