Cinnamon Zucchini Cake
A moist cinnamon-spiced zucchini cake with nuts and optional raisins, perfect for breakfast, snacks, or dessert, offering a delicious way to enjoy fresh zucchini.
Ingredients
Instructions
- Beat eggs; add oil and sugar to the egg mixture.
- Sift together flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the egg mixture and mix well.
- Stir in chopped nuts, raisins (if using), and grated zucchini.
- Spread the batter in a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for about 45 minutes or until a toothpick inserted into the center comes out clean.
- Can be made into cupcakes (2 dozen) or baked in bread pans.
Tips & Substitutions
For a lighter cake, you can substitute half of the oil with unsweetened applesauce. If you want to enhance the flavor, try adding a teaspoon of vanilla extract. Make sure to squeeze out excess moisture from the grated zucchini to prevent a soggy cake. To elevate the recipe, consider adding a sprinkle of nutmeg or cloves for added warmth. This cake is perfect for using up extra summer zucchini from your garden.
Serving Suggestions
This Cinnamon Zucchini Cake is delicious on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for a delightful afternoon treat. Consider serving it alongside a fresh fruit salad or a light yogurt for a balanced dessert. It also makes a great addition to brunch tables, especially when accompanied by Potato Icebox Rolls.
Storage & Reheating
Store any leftover Cinnamon Zucchini Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you prefer, you can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or let it sit at room temperature for a while.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Zucchini Cake contains roughly 276 calories, with 4g protein, 37g carbohydrates, and 13g fat. It is a good source of vitamin C (15% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 545mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the texture may be denser, so consider using a mix of both for a lighter result. Additionally, you may need to adjust the liquid slightly, as whole wheat flour absorbs more moisture.
Is it necessary to peel the zucchini before grating?
No, it is not necessary to peel the zucchini. The skin adds extra nutrients and texture to the cake. Just make sure to wash the zucchini thoroughly before grating. If you prefer a smoother texture, you can peel it, but leaving the skin on enhances both flavor and nutrition.
Can I make this cake gluten-free?
Absolutely! To make this Cinnamon Zucchini Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for proper binding. Keep in mind that gluten-free flours may alter the texture slightly, but it will still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).