Fresh Zucchini Cake
A moist and flavorful zucchini cake featuring warm spices and crunchy pecans, perfect for brunch or dessert. The natural sweetness of zucchini combines with cinnamon, nutmeg, raisins, and chopped pecans, creating a delightful treat that appeals to both fruit and nut lovers and suits all occasions.
Ingredients
Instructions
- Preheat oven to 325°F.
- Cream together the sugar, eggs, and vegetable oil.
- Add grated zucchini and chopped pecans to the creamed mixture.
- Sift together the flour, cinnamon, nutmeg, baking soda, and salt.
- Gradually blend the dry ingredients into the creamed mixture.
- Stir in vanilla and raisins.
- Grease a Bundt pan, tube pan, or heavy iron skillet.
- Pour the batter into the prepared pan.
- Bake for 1 hour and 15 minutes.
- Cool and remove from the pan.
Tips & Substitutions
For a moister cake, consider adding a small amount of applesauce or yogurt to the batter. If you don’t have pecans, walnuts or almonds can be used as substitutes. You can also swap out the raisins for chocolate chips or dried cranberries for a different flavor profile. Make sure to squeeze out excess moisture from the zucchini before grating to avoid a soggy cake.
Serving Suggestions
This zucchini cake is delightful on its own but can be enhanced with a light dusting of powdered sugar or a cream cheese frosting. It pairs beautifully with a cup of coffee or tea for an afternoon treat. For a more substantial meal, serve alongside light dishes like a fresh salad or Grandma Miller'S Cucumbers And Onions for a refreshing contrast.
Storage & Reheating
Store any leftover zucchini cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm them in a toaster oven for a few minutes, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Zucchini Cake contains roughly 521 calories, with 7g protein, 74g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1236mg per serving (54% 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 unpeeled zucchini in this recipe?
While you can use unpeeled zucchini, peeling it helps achieve a smoother texture in the cake. The skin can add a bit of bitterness, so it’s recommended to peel it for the best flavor.
Can I freeze the zucchini cake?
Yes, you can freeze the zucchini cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 3 months. Thaw in the refrigerator overnight before serving.
What can I substitute for eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, let sit until gel-like). These alternatives work well in maintaining moisture and binding the ingredients.
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).