Zucchini Cake
A moist and flavorful zucchini cake packed with raisins and nuts, featuring warm cinnamon and sweet vanilla. Perfect for breakfast, snacks, or dessert, it appeals to those who love fruity, nutty baked treats with a hint of spice. Its tender crumb and hearty ingredients make it a crowd-pleaser.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two loaf pans or a 9 x 13-inch pan.
- Mix sugar, oil, eggs, and vanilla in a large bowl.
- Add flour, baking soda, baking powder, salt, and cinnamon to the mixture and mix well.
- Fold in shredded zucchini, raisins, and nuts.
- Pour batter into prepared pans.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor of your zucchini cake, consider adding a pinch of nutmeg or swapping half the oil for applesauce for a healthier twist. If you prefer a sweeter cake, feel free to increase the sugar by half a cup. Ensure the zucchini is well-drained to avoid excess moisture, which can affect the cake's texture. This recipe is a great way to use up extra zucchini from your garden.
Serving Suggestions
Serve zucchini cake plain or with a dollop of whipped cream for added indulgence. It pairs beautifully with a cup of tea or coffee. For a delightful finish, drizzle with Royal Chocolate Sauce or serve alongside a scoop of vanilla ice cream. This cake can also be enjoyed as a breakfast treat or a sweet snack, making it a versatile addition to your dessert table.
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, slice a piece and warm it in the microwave for 10-15 seconds, or enjoy it cold. This cake also freezes well; wrap individual slices tightly in plastic wrap and foil for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Cake contains roughly 1037 calories, with 7g protein, 80g carbohydrates, and 79g fat. It is a good source of protein (15% of the Daily Value), calcium (15% of the Daily Value), and potassium (15% of the Daily Value). Note that it is relatively high in sodium, at 932mg per serving (41% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition and a nuttier flavor. However, using all whole wheat flour may result in a denser texture, so it's best to experiment with a combination for optimal results.
What can I use instead of eggs in this recipe?
For a vegan or egg-free option, substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. You can also use a commercial egg replacer, following the package instructions for the equivalent amount of eggs.
How do I know when the zucchini cake is done baking?
The zucchini cake is done when it is golden brown and a toothpick inserted into the center comes out clean. Baking times may vary slightly based on your oven and the size of the pan, so keep an eye on it during the last few minutes of baking.
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).