Zucchini White Cake
A moist, flavorful zucchini white cake featuring subtle cinnamon and nutty or coconut notes, topped with a rich cream cheese frosting. Perfect for spring gatherings, brunch, or celebrations, it combines the freshness of zucchini with classic cake textures and a luscious icing for a delightful treat.
Ingredients
- 2 cups flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon cinnamon ⓘ
- 3 eggs ⓘ
- 2 cups sugar ⓘ
- 1 cup oil ⓘ
- 1 teaspoon vanilla ⓘ
- 2 cups grated zucchini ⓘ
- 1 cup nuts or shredded coconut ⓘ
- 6 ounces cream cheese, softened ⓘ
- 1 tablespoon milk ⓘ
- 1 pound confectioners sugar ⓘ
Instructions
- Sift together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Cream together the eggs, sugar, oil, vanilla, and grated zucchini until well combined.
- Gradually add the dry ingredients to the wet mixture and mix well.
- Stir in nuts or coconut.
- Pour the batter into a greased or floured cake pan.
- Bake at 350°F (175°C) for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute half of the oil with unsweetened applesauce to reduce fat content, which works well in this recipe. If you're not a fan of nuts, shredded coconut is a great alternative. Ensure the zucchini is well-drained to prevent excess moisture in the cake.
Serving Suggestions
Serve the Zucchini White Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs wonderfully with a refreshing Good Company Salad for a light lunch or brunch. This cake is also perfect for picnics or potlucks, making it a versatile treat for any occasion.
Storage & Reheating
Store any leftover Zucchini White Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 15 seconds or enjoy it cold. The flavors develop beautifully over time.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini White Cake contains roughly 927 calories, with 9g protein, 82g carbohydrates, and 65g fat. It is a good source of protein (17% of the Daily Value), iron (16% of the Daily Value), and calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1001mg 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, but keep in mind that the texture may be denser. To maintain moisture, consider adding an extra tablespoon of liquid or yogurt to the batter.
Is it necessary to frost the cake?
Frosting is optional, but it adds a creamy, rich flavor. A simple cream cheese frosting complements the cake perfectly. If you prefer not to frost, dusting with confectioners' sugar can also make for a lovely presentation.
Can I freeze the Zucchini White Cake?
Absolutely! You can freeze the cake either whole or in slices. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw 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).