Mrs. Ramsey'S Zucchini Tea Cake
A moist zucchini tea cake infused with cinnamon and nuts, perfect for a cozy afternoon. Its subtle sweetness and hearty texture make it ideal for all ages.
Ingredients
- 3 1/2 cups sifted flour ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 cup peanut or salad oil ⓘ
- 1/2 to 1 cup raisins or currants (optional) ⓘ
- 1/2 to 1 cup nuts (optional) ⓘ
- 1 cup chopped zucchini, not peeled ⓘ
- 4 eggs ⓘ
- 3/4 teaspoon baking powder ⓘ
- 1 1/2 teaspoons salt ⓘ
- 2 cups sugar ⓘ
- 2 cups grated zucchini ⓘ
Instructions
- Grease 2 loaf pans.
- On wax paper, sift together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, mix sugar, vanilla, and oil; add eggs one at a time, beating after each addition.
- Gradually beat the flour mixture into the sugar and egg mixture.
- Stir in the grated zucchini, nuts, and raisins alternately until just combined.
- Pour batter into prepared loaf pans.
- Bake in a 350°F (175°C) oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added moisture, consider using half peanut oil and half applesauce. If you prefer a nut-free version, simply omit the nuts or substitute with seeds like sunflower seeds. To enhance the flavor, add a teaspoon of vanilla extract to the wet ingredients. Keep an eye on the baking time, as ovens may vary, and check for doneness with a toothpick.
Serving Suggestions
This zucchini tea cake is delightful served warm or at room temperature. Pair it with a cup of tea or coffee for a cozy afternoon snack. For a special touch, serve with a dollop of whipped cream or a light glaze made from powdered sugar and lemon juice. It also makes a great addition to brunch alongside dishes like Claudia'S Onion Pie.
Storage & Reheating
Allow the zucchini tea cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. To reheat, slice and microwave for 15-20 seconds or warm in an oven set to 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Ramsey'S Zucchini Tea Cake contains roughly 372 calories, with 7g protein, 78g carbohydrates, and 5g fat. It is a good source of calcium (19% of the Daily Value), iron (17% of the Daily Value), and protein (15% of the Daily Value). Note that it is relatively high in sodium, at 1257mg per serving (55% 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 yellow squash instead of zucchini?
Yes, you can substitute yellow squash for the zucchini in this recipe. The texture and flavor will be slightly different, but it will still work well in the cake. Just make sure to grate and measure it the same way as you would zucchini.
Is it necessary to peel the zucchini?
No, it is not necessary to peel the zucchini for this recipe. The skin provides additional nutrients and adds texture to the cake. Just make sure to wash the zucchini thoroughly before grating it.
Can I freeze the zucchini tea cake?
Absolutely! You can freeze the zucchini tea cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to enjoy, thaw it in the refrigerator overnight before serving.
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).