Zucchini Raisin Spice Cake
A moist, flavorful zucchini raisin spice cake with warm cinnamon and ginger, perfect for dessert or teatime, appealing to those who love hearty, spiced baked treats.
Ingredients
- 2 eggs ⓘ
- 1 cup dark brown sugar ⓘ
- 2/3 cup vegetable oil ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- 1 1/2 cups sifted all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1 1/3 cups grated zucchini ⓘ
- 1/2 cup raisins ⓘ
- confectioners sugar ⓘ
Instructions
- In a large bowl, beat together the eggs, brown sugar, oil and vanilla.
- Beat in the dry ingredients and mix well.
- Stir in the grated zucchini and raisins.
- Pour into a greased 8-inch square pan.
- Bake in preheated 350°F oven about 40 to 45 minutes or until done.
- When cool, dust with confectioners sugar.
Tips & Substitutions
For a moist cake, be sure not to overmix the batter once the dry ingredients are added. You can substitute melted coconut oil for the vegetable oil for a different flavor, or use applesauce for a lower-fat alternative. If you don’t have raisins, chopped nuts or dried cranberries work well too. This recipe is a great way to use up extra zucchini from your garden.
Serving Suggestions
Serve this delightful cake as a sweet breakfast option or an afternoon snack, perhaps with a cup of tea or coffee. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a fun twist, try serving it alongside a slice of Mt. Sterling Frozen Fruit Salad for a refreshing contrast.
Storage & Reheating
Store any leftover Zucchini Raisin Spice 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, simply warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold as a snack.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Raisin Spice Cake contains roughly 349 calories, with 3g protein, 56g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (77% of the Daily Value), calcium (45% of the Daily Value), and iron (23% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1006mg per serving (44% 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 whole wheat flour for all-purpose flour. However, it may result in a denser cake, so you might want to use a mix of both flours for a lighter texture. Additionally, consider adding a little more liquid to maintain moisture.
How can I make this cake gluten-free?
To make this Zucchini Raisin Spice Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum, which helps mimic the structure provided by gluten. This way, you can still enjoy this delicious cake without the gluten.
Can I freeze this cake?
Yes, you can freeze the Zucchini Raisin Spice Cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving for the best 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).