Zucchini Cake And Glaze
A moist zucchini cake with warm cinnamon and vanilla flavor, topped with a sweet glaze. Perfect for a quick dessert or coffee break, enjoyed by all ages.
Ingredients
Instructions
- Combine eggs, oil, sugar, and vanilla; mix well.
- Combine dry ingredients; add to oil mixture, mixing well.
- Stir in grated zucchini.
- Pour batter into a greased and floured 10-inch Bundt pan.
- Bake at 350°F for 1 hour or until done.
- Allow to cool for 20 minutes before removing from pan.
- Glaze the cake, if desired.
Tips & Substitutions
To enhance the flavor, try adding a cup of chopped walnuts or pecans for a delightful crunch. For a healthier alternative, substitute half of the oil with unsweetened applesauce. Ensure the zucchini is well-drained to avoid excess moisture, which can lead to a soggy cake. You can also use whole wheat flour for a heartier texture.
Serving Suggestions
This moist zucchini cake pairs beautifully with a cream cheese glaze or a simple dusting of powdered sugar. Serve it alongside a scoop of vanilla ice cream for a delightful dessert. It also makes a great breakfast option, especially with a cup of coffee. For more delicious ideas, browse more American recipes.
Storage & Reheating
Store leftover zucchini cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply microwave individual slices for about 20-30 seconds or warm in a preheated oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Cake And Glaze contains roughly 258 calories, with 2g protein, 27g carbohydrates, and 11g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 868mg per serving (38% 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 be sure to thaw and drain it thoroughly before adding it to the batter. This prevents excess moisture from affecting the texture of your cake.
How can I make this cake gluten-free?
To make this zucchini cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent, such as xanthan gum, to help the cake hold together.
Can I make this cake ahead of time?
Absolutely! This zucchini cake can be made a day in advance. Just store it in an airtight container at room temperature. If you plan to glaze it, wait until the day you serve it for the best presentation and flavor.
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).