Sherry Zucchini Cake
A moist and flavorful zucchini cake infused with sherry and warm spices, topped with crunchy nuts. Perfect for tea, brunch, or dessert, it offers a delightful combination of sweetness, nuttiness, and subtle citrus hints. Suitable for gatherings or everyday indulgence, appealing to both fruit and nut lovers.
Ingredients
- 3 cups sifted all-purpose flour ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1 teaspoon baking powder ⓘ
- 1 cup vegetable oil ⓘ
- 2 cups sugar ⓘ
- 3 eggs ⓘ
- 2 teaspoons vanilla ⓘ
- 2 tablespoons sherry
- 2 cups grated zucchini ⓘ
- 1 teaspoon grated lemon peel ⓘ
- 1 1/2 cups chopped nuts ⓘ
Instructions
- Combine flour, cinnamon, baking soda, salt, and baking powder, mixing well.
- Set aside.
- Beat together vegetable oil and sugar.
- Beat in eggs one at a time.
- Mix dry ingredients with wet ones.
- Add vanilla, sherry, grated zucchini, and lemon peel.
- Mix in chopped nuts.
- Turn into a well-greased 10-inch tube pan or 9-inch Bundt pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes or until a pick inserted in the cake comes out clean.
Tips & Substitutions
For a lighter texture, you can substitute half of the vegetable oil with unsweetened applesauce. If you prefer a nuttier flavor, consider using toasted walnuts or pecans instead of regular nuts. Adding a pinch of nutmeg can enhance the spice profile. Make sure to squeeze excess moisture from the zucchini to prevent the cake from becoming too wet.
Serving Suggestions
Serve slices of Sherry Zucchini Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a cup of tea or coffee. For an elevated experience, try it alongside a fresh fruit salad or browse more vegetarian recipes for a complete meal.
Storage & Reheating
Store any leftover Sherry Zucchini Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sherry Zucchini Cake contains roughly 443 calories, with 4g protein, 59g carbohydrates, and 23g fat. It is an excellent source of vitamin A (38% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1070mg per serving (47% 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 make this cake without eggs?
Yes, you can substitute the eggs with flaxseed meal or applesauce. Use 1/4 cup of unsweetened applesauce or 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg. This will help bind the ingredients while keeping the moisture intact.
What type of nuts work best in this cake?
Chopped walnuts or pecans are excellent choices for this recipe, adding a nice crunch and flavor. If you prefer a nut-free option, you can omit the nuts entirely or use seeds like sunflower or pumpkin seeds as a substitute.
Can I freeze the Sherry Zucchini Cake?
Absolutely! Allow the cake to cool completely, then wrap it tightly in plastic wrap and place it in an airtight container before freezing. It can be frozen for up to three months. Thaw it overnight in the refrigerator 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).