Janet'S Blue Ribbon Zucchini Cake
A moist, flavorful zucchini cake with raisins and nuts, perfect for brunch or dessert, offering a delightful combination of sweetness and texture suitable for all occasions.
Ingredients
Instructions
- Mix the eggs, sugar, vanilla, and oil together.
- Add the grated zucchini and crushed pineapple, mixing well.
- Combine the flour, baking powder, salt, and soda, then gradually add to the wet mixture.
- Stir in the raisins and chopped nuts.
- Pour the batter into oiled and floured cake pans or a sheet cake pan.
- Bake in a 325°F oven until the top is browned, about 50 to 60 minutes.
Tips & Substitutions
For a lighter version, consider substituting applesauce for half the oil. Ensure the zucchini is well-drained to prevent excess moisture. If you prefer a sweeter cake, increase the sugar slightly. You can also experiment with adding spices like cinnamon or nutmeg for extra flavor. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Serving Suggestions
Serve the zucchini cake warm or at room temperature, ideally with a generous spread of cream cheese frosting. It makes a delightful dessert after a hearty meal or as a sweet snack alongside a cup of coffee or tea. This cake also pairs beautifully with Mary Ellen'S Chocolate Sauce for a decadent twist.
Storage & Reheating
Store leftover zucchini cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, which can extend its freshness for up to a week. To reheat, simply microwave a slice for about 15-20 seconds or warm it in the oven at 350°F for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Janet'S Blue Ribbon Zucchini Cake contains roughly 1518 calories, with 24g protein, 241g carbohydrates, and 55g fat. It is an excellent source of vitamin C (65% of the Daily Value), calcium (56% of the Daily Value), and iron (49% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it thoroughly to remove excess moisture before adding it to the batter. This will help maintain the cake's texture and prevent it from becoming soggy.
What can I substitute for nuts in this recipe?
If you have nut allergies or prefer not to use nuts, you can substitute them with seeds such as sunflower or pumpkin seeds. Alternatively, you can omit them entirely for a nut-free version without compromising the cake's deliciousness.
Can I make this cake gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Just make sure to check the blend's instructions, as some may require different liquid ratios or additional binding agents.
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).