Zucchini Cake(Just Like Apple Pie)
A delightful zucchini cake that echoes the flavors of apple pie with a hint of lemon and cinnamon. Moist, tender, and subtly sweet, it’s perfect for those who enjoy a fruity dessert with a comforting spice profile. Great for family gatherings or a cozy treat with coffee or tea.
Ingredients
Instructions
- Mix together the flour, sugar, and melted margarine; set aside.
- Cook the zucchini with lemon juice until tender.
- Add the sugar, cinnamon, and nutmeg; cook for 1 more minute, then add 1/2 cup of the flour mixture that was set aside.
- Grease a 13 x 9-inch pan.
- Take 1/2 of the flour mixture and pat it down into the pan.
- Put the cooked zucchini mixture on top of the flour layer.
- Top with the remaining flour mixture.
- Bake at 350°F (175°C) for 30 minutes.
- Enjoy!
Tips & Substitutions
For an extra flavor boost, consider adding a handful of chopped nuts, such as walnuts or pecans, to the zucchini mixture. If you prefer a lighter version, you can substitute half of the margarine with unsweetened applesauce. Ensure your zucchini is well-drained after cooking to prevent a soggy cake. This recipe can also be made with gluten-free flour for a gluten-free option.
Serving Suggestions
Serve the zucchini cake slightly warm, dusted with powdered sugar or topped with whipped cream for an indulgent treat. It pairs beautifully with a scoop of vanilla ice cream or a side of fresh berries. For a complete meal, consider serving it alongside a light salad, such as Quick Corn Salad, to balance the flavors.
Storage & Reheating
Store any 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. You can also freeze the cake for up to 3 months. To reheat, simply slice and warm in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Cake(Just Like Apple Pie) contains roughly 1396 calories, with 17g protein, 173g carbohydrates, and 73g fat. It is an excellent source of vitamin C (50% of the Daily Value), dietary fiber (47% of the Daily Value), and calcium (40% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 763mg per serving (33% 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, yellow squash can be used as a substitute for zucchini in this recipe. The texture and flavor will be slightly different, but it will still yield a delicious cake. Just ensure you prepare it in the same way as the zucchini.
Can I make this recipe vegan?
Absolutely! To make the zucchini cake vegan, substitute the margarine with a plant-based alternative and use a flaxseed meal or applesauce as an egg replacer. This will keep the cake moist and flavorful without any animal products.
What can I use instead of lemon juice?
If you don't have lemon juice on hand, you can substitute it with apple cider vinegar or white vinegar for a similar acidity. Alternatively, lime juice can also work well and add a different citrus flavor to the cake.
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).