Grandma Northern'S Zucchini Cake
A moist, flavorful zucchini cake infused with warm spices and nuts, perfect for dessert or tea time, appealing to those who enjoy hearty, vegetable-enhanced baked goods.
Ingredients
Instructions
- Place eggs, oil, grated zucchini, and sugar in a large bowl; blend well.
- Stir in nuts.
- In a separate bowl, mix together the sifted flour, baking powder, baking soda, salt, cinnamon, allspice, and ground cloves.
- Combine the dry ingredients with the wet mixture and stir until just blended.
- Pour the batter into a greased and floured pan.
- Bake in a preheated oven at 350°F (175°C) for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added moisture, consider using half applesauce in place of some of the oil. You can also experiment by adding a pinch of nutmeg for extra warmth. If you prefer a nut-free version, simply omit the nuts or substitute them with sunflower seeds. Ensure the zucchini is well-drained to prevent excess moisture in the cake.
Serving Suggestions
This zucchini cake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Lime Ice Cream Punch for a refreshing finish to any meal. Consider adding a dusting of powdered sugar on top for presentation.
Storage & Reheating
Store leftover zucchini cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices individually wrapped in plastic wrap for up to 3 months. To reheat, let it come to room temperature or warm in the microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Northern'S Zucchini Cake contains roughly 1071 calories, with 7g protein, 85g carbohydrates, and 80g fat. It is an excellent source of calcium (27% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 966mg per serving (42% 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 different types of flour for this recipe?
Yes, you can experiment with whole wheat flour or gluten-free flour blends. If using whole wheat flour, the cake may be denser, so consider combining it with all-purpose flour for a lighter texture. Always sift the flour to avoid clumps.
What can I substitute for eggs in this recipe?
For a vegan version, you can use flax eggs or applesauce. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes. This will help bind the ingredients similarly to eggs.
How can I make this cake more flavorful?
You can enhance the flavor by adding vanilla extract or citrus zest, such as lemon or orange. Incorporating dried fruits like raisins or cranberries can also add a delightful sweetness and chewiness to the cake.
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).