Zucchini Square Cake
Zucchini Square Cake offers a moist, tender crumb with fresh zucchini flavor, complemented by a hint of lemon and nutmeg, perfect for family gatherings or afternoon tea.
Ingredients
Instructions
- Mix flour, sugar, and salt in a bowl.
- Cut in margarine until the mixture resembles crumbs.
- Reserve 1/2 cup of the dough mixture and set aside.
- Combine sliced, peeled, and seeded zucchini with lemon juice, sugar, and nutmeg.
- Spread the zucchini mixture over the prepared dough in a baking dish.
- Sprinkle the reserved dough over the top.
- Bake until golden and cooked through.
Tips & Substitutions
For a lighter version, you can substitute half of the margarine with unsweetened applesauce. This will reduce the fat content without sacrificing moisture. If you're short on zucchini, you can mix in grated carrots or even apples for added flavor. Make sure to squeeze out excess moisture from the zucchini to prevent the cake from becoming soggy.
Serving Suggestions
Serve the Zucchini Square Cake warm or at room temperature, dusted with powdered sugar for a lovely presentation. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing side, consider a light Creole Salad With Celery Seed Dressing to balance the sweetness of the cake.
Storage & Reheating
Store leftover Zucchini Square Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm in the oven at 350°F for 10 minutes. This will help retain its moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Square Cake contains roughly 1507 calories, with 26g protein, 224g carbohydrates, and 59g fat. It is an excellent source of vitamin C (109% of the Daily Value), dietary fiber (59% of the Daily Value), and iron (56% of the Daily Value). Note that it is relatively high in sodium, at 722mg per serving (31% 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, but the texture may be denser. Start with a 50/50 mix of whole wheat and all-purpose flour to maintain some lightness while adding nutritional value.
How do I know when the cake is done baking?
The cake is done when it's golden brown on top and a toothpick inserted in the center comes out clean. Keep an eye on it towards the end of the baking time to avoid overcooking.
Can I freeze the Zucchini Square Cake?
Absolutely! You can freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
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).