Supreme Zucchini Cake
A moist, spiced zucchini cake infused with coconut and nuts, perfect for dessert or tea time, offering a delightful combination of sweetness and warmth.
Ingredients
Instructions
- Cream the oil and sugar together, then add eggs one at a time, mixing well after each addition.
- Mix the dry ingredients (flour, cinnamon, nutmeg, cloves) together.
- Add enough shredded zucchini to the dry ingredients to make the mixture easy to mix.
- Remove the mixture from the blender or mixer and fold in the remaining zucchini, shredded coconut, and chopped nuts.
- Pour the batter into a greased and floured Bundt cake pan (do not use oil sprays).
- Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added moisture, consider substituting half of the oil with unsweetened applesauce. If you're looking to enhance flavor, try adding a teaspoon of almond extract along with the vanilla. If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. Additionally, folding in some shredded coconut can elevate the cake's texture.
Serving Suggestions
This Supreme Zucchini Cake is delicious on its own but can be enhanced with a dusting of powdered sugar or a light glaze. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful brunch, serve it alongside fresh fruit or a green salad. It also makes a great afternoon snack with coffee or tea.
Storage & Reheating
Store leftover 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, simply microwave individual slices for about 15-20 seconds, or warm the whole cake in a 300°F oven for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Supreme Zucchini Cake contains roughly 310 calories, with 4g protein, 38g carbohydrates, and 12g fat. It is an excellent source of vitamin C (32% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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 regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour by adding 1.5 teaspoons of baking powder and a pinch of salt for each cup of flour used. This helps mimic the leavening effect of self-rising flour and will still yield a delicious, fluffy cake.
Is it necessary to peel the zucchini before shredding?
No, it’s not necessary to peel the zucchini. The skin adds extra nutrients and color to the cake. Just make sure to wash the zucchini thoroughly before shredding it to remove any dirt or pesticides.
Can I add nuts or chocolate chips to the recipe?
Absolutely! Chopped nuts like walnuts or pecans can add a nice crunch and flavor. You can also fold in chocolate chips for a sweeter twist. Just be mindful of the total volume of ingredients to maintain the cake's texture.
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).