Zucchini Spice Cake
A moist zucchini spice cake with warm cinnamon and nutmeg flavors, perfect for fall gatherings and coffee breaks, with optional nuts and raisins for added texture.
Ingredients
Instructions
- Mix the first four ingredients (sugar, eggs, oil, vanilla) in a large bowl.
- Beat well until the mixture is creamy.
- Combine the next six ingredients (flour, baking powder, soda, cinnamon, nutmeg, salt) and add to the mixture.
- Last, fold in the grated zucchini.
- Optional: Stir in nuts and raisins if desired.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 325°F (160°C) for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider using freshly grated nutmeg instead of pre-ground. You can substitute half of the oil with unsweetened applesauce for a lighter texture. If you have extra zucchini, you can also blend it into a smoothie or soup. For a gluten-free option, use a blend of gluten-free flour instead of all-purpose flour.
Serving Suggestions
Serve the Zucchini Spice Cake plain, or top it with a light dusting of powdered sugar or cream cheese frosting for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy it as a delightful dessert alongside a cup of coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store any leftover Zucchini 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, slice the cake and warm it in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Spice Cake contains roughly 1260 calories, with 9g protein, 73g carbohydrates, and 100g fat. It is an excellent source of dietary fiber (48% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 691mg per serving (30% 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 other types of squash instead of zucchini?
Yes, you can substitute yellow squash or other mild-flavored squash varieties for zucchini in this recipe. Just ensure they are grated finely to blend well into the batter.
How can I make this recipe healthier?
To make a healthier version, reduce the sugar by half and replace some of the oil with unsweetened applesauce. You can also add more grated zucchini to increase the moisture and fiber content, making it a nutritious treat.
Is it necessary to add nuts and raisins?
No, adding nuts and raisins is optional. If you prefer a nut-free cake, simply omit the nuts. For those who enjoy a bit of sweetness, raisins can be a delicious addition, but you can also use other dried fruits like cranberries or apricots.
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).