Zucchini Cake is a wonderfully moist and flavorful dessert that brings together the best of fresh summer produce and warm spices. With grated zucchini adding moisture and a subtle sweetness, this cake is perfect for any occasion, from family gatherings to a simple afternoon treat. The combination of cinnamon and nutmeg gives it that comforting, spiced flavor, while the option to add nuts provides a delightful crunch. It’s a great way to use up an abundance of zucchini, and once you try it, you’ll be making it again and again!
Why You'll Love This Recipe
This zucchini cake is incredibly moist, thanks to the fresh zucchini, and it’s packed with warm, comforting flavors from the cinnamon and nutmeg. You’ll love how easy it is to make, and even picky eaters will enjoy it (they might not even notice the zucchini!). The cake is perfect on its own, or you can top it with a cream cheese frosting for an extra layer of sweetness. It’s also a versatile recipe—whether you add walnuts or pecans for crunch or leave them out, this cake always turns out delicious.
The Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- ¾ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- ½ cup chopped walnuts or pecans (optional)
Step-by-Step Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Mix the wet ingredients: In a large mixing bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- Add the zucchini: Fold in the grated zucchini, mixing gently to incorporate.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. If using, fold in the chopped walnuts or pecans.
- Bake the cake: Pour the batter into the prepared pan(s) and smooth the top. Bake for 40-45 minutes (for a 9x13 pan) or 30-35 minutes (for round pans), or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. You can serve it as is or frost it with cream cheese frosting for an extra treat!
Serving and Storage Tips
- Serving: This zucchini cake is delicious on its own, but it’s also fantastic when topped with cream cheese frosting or a simple glaze. Serve it at room temperature for the best flavor and texture.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. If you want to keep it longer, freeze the cake for up to 3 months.
Helpful Notes
- For added texture and flavor, you can toast the walnuts or pecans before folding them into the batter.
- Make sure to squeeze out excess moisture from the grated zucchini if it’s too wet—this will prevent the cake from becoming soggy.
- You can easily double the recipe if you’re making it for a larger crowd or prefer thicker cake layers.
FAQs
1. Can I make this cake without the nuts?
Yes! The nuts are optional, so feel free to leave them out if you prefer a nut-free cake.
2. How do I prevent the zucchini from making the cake too moist?
Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter. You can do this by pressing the zucchini between paper towels.
3. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour, but the texture may be a bit denser.
4. Can I add other mix-ins?
Absolutely! You can add chocolate chips, raisins, or shredded coconut for a fun twist on the traditional recipe.
5. How can I make this cake even more flavorful?
For a little extra spice, you can add a pinch of ground cloves or ginger to the batter.
Final Thoughts
Zucchini Cake is the perfect way to enjoy fresh zucchini in a sweet, delicious form. The warm spices, combined with the moist texture from the zucchini, make this cake a comforting dessert that’s great for any occasion. Whether you serve it plain or topped with frosting, it’s sure to be a hit with everyone. Enjoy a slice with a cup of coffee or tea, and savor the flavors of this simple, wholesome treat!
