Kay'S Zucchini Cake
Kay's Zucchini Cake is a moist, flavorful dessert infused with shredded zucchini and complemented by nuts and a rich cream cheese frosting. Its tender crumb and subtle sweetness make it perfect for family gatherings, potlucks, or as a delightful treat to enjoy with coffee or tea.
Ingredients
Instructions
- Combine sugar, shredded zucchini, eggs, and salad oil in a large mixing bowl.
- Beat the mixture for 2 minutes.
- Add flour, baking powder, soda, salt, and nuts to the mixture.
- Mix well until all ingredients are combined.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F for 40 minutes or until a toothpick inserted in the center comes out clean.
- Frost the cooled cake with cream cheese frosting.
Tips & Substitutions
For best results, use fresh, medium-sized zucchinis for shredding, as they have the right moisture content. You can substitute half of the oil with unsweetened applesauce for a lighter version. Consider adding spices like cinnamon or nutmeg for added flavor. If you want a nut-free option, simply omit the nuts or replace them with chocolate chips for a sweeter twist.
Serving Suggestions
Serve this delicious zucchini cake with a generous layer of cream cheese frosting for a delightful dessert. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, enjoy it alongside a light salad or a slice of Oat Bread for a comforting lunch.
Storage & Reheating
Store leftover zucchini cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, microwave individual slices for about 15-20 seconds or warm it in an oven at 350°F for 10 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Kay'S Zucchini Cake contains roughly 465 calories, with 7g protein, 74g carbohydrates, and 17g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1179mg per serving (51% 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 in this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well to remove excess moisture before adding it to the batter. This will help maintain the right texture in the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on it starting at the 35-minute mark to prevent overbaking.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help mimic the structure of regular flour, ensuring a moist and fluffy 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).