This Zucchini Cake is a delightful way to incorporate vegetables into a dessert, yielding a moist, spiced cake that’s perfect for any occasion. Subtly sweet, with hints of cinnamon and nutmeg, this cake is as comforting as it is delicious. The zucchini adds a natural moisture and tenderness, making each bite soft and satisfying. Topped with optional cream cheese frosting, it’s a balanced treat that’s both wholesome and indulgent.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
Additions:
- 2 cups grated zucchini (approximately 2 medium zucchini)
- 1/2 cup chopped walnuts (optional for added texture)
Optional Frosting:
- Cream cheese frosting for a sweet, tangy topping (homemade or store-bought)
Step-by-Step Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This allows the oven to reach the right temperature by the time the batter is ready, ensuring even baking. Grease a 9×13 inch baking pan with butter or non-stick spray, then dust with flour for easy removal.
- Prepare the Dry Ingredients: In a medium mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisking these together not only blends the spices evenly but also aerates the flour, contributing to a tender cake texture.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, combine the softened butter, vegetable oil, and sugar. Use a hand mixer or stand mixer to beat these ingredients together until the mixture is light, fluffy, and pale. This process creates air pockets, helping the cake rise and achieve a soft crumb.
- Add Eggs One at a Time: Beat in the eggs, adding one at a time. This gradual addition prevents the batter from becoming too dense and ensures each egg is fully incorporated. After adding the last egg, mix in the vanilla extract, which adds a warm, aromatic flavor.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients in small batches, mixing until just combined. Overmixing can cause a denser texture, so stir just until you no longer see any dry streaks of flour.
- Incorporate Zucchini and Walnuts: Fold in the grated zucchini and chopped walnuts with a spatula. The zucchini releases moisture during baking, giving the cake its unique softness, while the walnuts provide a delightful crunch. Grate the zucchini just before adding to retain its natural moisture.
- Pour Batter into Pan: Pour the batter into your prepared baking pan, spreading it out evenly with a spatula. Smooth the top to ensure the cake bakes uniformly.
- Bake the Cake: Place the cake in the preheated oven and bake for 40-45 minutes. Check the cake’s doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready. Baking times can vary slightly depending on your oven, so check a few minutes before the end of the time range.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Cooling fully before frosting is essential, as residual heat can melt the frosting.
- Prepare the Cream Cheese Frosting (Optional): If you’d like to add frosting, consider a simple cream cheese frosting made by beating softened cream cheese, butter, powdered sugar, and a touch of vanilla until smooth. The slight tanginess of the cream cheese perfectly complements the spiced cake.
- Frost the Cake: Once completely cooled, spread a generous layer of cream cheese frosting over the top of the cake. Use an offset spatula to create smooth or swirled patterns, depending on your preference.
- Slice and Serve: Cut the cake into 12 slices and serve. The cake’s moist crumb, combined with the creamy frosting, makes each slice an irresistible treat.
Tips for the Best Zucchini Cake
- Use Fresh Zucchini: Freshly grated zucchini provides optimal moisture. Avoid pre-grating, as zucchini can release water and lose some of its texture over time.
- Control the Moisture: For a slightly drier cake, gently pat the grated zucchini with paper towels to remove excess water. However, the natural moisture typically adds to the cake’s desired texture.
- Experiment with Add-ins: Chopped pecans, raisins, or even chocolate chips make great additions to this cake. Each variation adds a unique flavor and texture.
- Choose the Right Pan: A 9×13-inch pan provides the perfect thickness for this cake. If you prefer a taller cake, consider using an 8×8 pan but adjust the baking time accordingly.
Nutritional Insights
Each slice of zucchini cake (without frosting) contains approximately 280 calories. Zucchini is a great source of vitamins and antioxidants, including vitamin C and beta-carotene. The use of both butter and oil adds richness and a balanced texture.
Serving Suggestions
This zucchini cake is versatile and can be served at any time of the day. Here are a few serving ideas:
- With Coffee or Tea: Enjoy a slice as a breakfast treat or with an afternoon cup of coffee or tea.
- Topped with Fruits: Garnish with fresh berries or sliced apples for added freshness and flavor contrast.
- With a Dollop of Whipped Cream: Instead of cream cheese frosting, serve with a dollop of whipped cream and a sprinkle of cinnamon for a lighter topping.
Storage and Reheating
- Room Temperature: The unfrosted cake can be kept in an airtight container at room temperature for up to 2 days.
- Refrigeration: Once frosted, store the cake in the refrigerator for up to 5 days. Cover tightly with plastic wrap to prevent drying.
- Freezing: To freeze, wrap individual slices in plastic wrap and store in an airtight container. Thaw in the refrigerator overnight before enjoying.
A Few Fun Facts about Zucchini
- Origin: Zucchini, originally from Central America, is also known as courgette in many parts of the world.
- Health Benefits: Rich in vitamins A, C, and K, and loaded with fiber, zucchini is a low-calorie, nutrient-dense food.
- Baking with Zucchini: Zucchini’s high water content makes it an excellent addition to baked goods, providing moisture without an overpowering flavor.
This Zucchini Cake recipe is a delicious way to showcase a garden favorite in a sweet, spiced dessert. The zucchini lends the cake its unique moisture, making it tender and flavorful with a hint of earthy sweetness. The combination of cinnamon and nutmeg brings warmth, while the optional cream cheese frosting adds richness and tang. Perfect for gatherings or a comforting treat at home, this cake offers a delightful balance of taste and texture that’s sure to impress.
Zucchini Cake Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1/2 cup chopped walnuts
- Cream cheese frosting (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, cream together the butter, oil, and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients until well combined.
- Fold in the grated zucchini and chopped walnuts.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting with cream cheese frosting, if desired.
- Slice and serve this moist and delicious zucchini cake to enjoy a delightful treat!
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Calories: 280 kcal | Servings: 12 slices