Zucchini Cake(Or Bread)
A moist, flavorful zucchini cake with nuts, perfect for snack or dessert, combining subtle sweetness and vegetable goodness for all ages and occasions.
Ingredients
Instructions
- Mix eggs, sugar, and oil in a large mixing bowl.
- Stir in grated zucchini, chopped nuts, vanilla, salt, baking powder, and baking soda.
- Add flour and mix until just combined.
- Pour the batter into an ungreased 9 x 13-inch pan.
- Bake at 300°F (approximately 150°C) for 60 to 70 minutes.
- Turn off the oven and leave the cake in for an additional 10 minutes.
Tips & Substitutions
For a lighter version, consider substituting half of the oil with unsweetened applesauce. You can also use whole wheat flour for added nutrition. Make sure to squeeze excess moisture from the grated zucchini for a firmer texture. If you want to add more flavor, consider incorporating spices like cinnamon or nutmeg. This cake also pairs beautifully with Browned Butter Cookies for a delightful dessert spread.
Serving Suggestions
This zucchini cake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It also pairs wonderfully with a cup of coffee or tea. Consider serving it alongside a light salad for a balanced meal. For a fun twist, try drizzling it with a simple glaze or frosting.
Storage & Reheating
Store any leftover zucchini cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for a longer period, refrigerate it for up to a week. To reheat, simply microwave individual slices for 15-20 seconds or warm them in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Cake(Or Bread) contains roughly 1424 calories, with 9g protein, 124g carbohydrates, and 56g fat. It is an excellent source of vitamin C (73% of the Daily Value), calcium (36% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 in this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well to remove excess moisture. Fresh zucchini provides better texture, but frozen can work in a pinch.
What kind of nuts work best in this zucchini cake?
Chopped walnuts or pecans are commonly used and add a nice crunch. However, you can experiment with other nuts like almonds or hazelnuts for varied flavors.
Can I make this recipe as muffins instead of a cake?
Absolutely! To make muffins, pour the batter into a greased or lined muffin tin and bake at the same temperature for 20-25 minutes, or until a toothpick comes out clean.
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).