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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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:
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate large bowl, cream together the butter, oil, and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually mix in the dry ingredients until well combined.
  6. Fold in the grated zucchini and chopped walnuts.
  7. Pour the batter into the prepared pan and spread it out evenly.
  8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool completely before frosting with cream cheese frosting, if desired.
  10. 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