Zucchini cake is a surprisingly delicious dessert that combines the sweetness of cake with the health benefits of vegetables. Perfect for using up an abundance of zucchini, this moist and tender cake is infused with warm spices and topped with a light dusting of powdered sugar. It’s a delightful treat that can be enjoyed as a snack or a dessert, making it a versatile addition to your recipe collection.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup chopped nuts (optional)
Servings and Cooking Time
This zucchini cake recipe yields approximately 8 servings. Preparation time is about 20 minutes, with a cooking time of 40-45 minutes.
Nutritional Value
Per serving (1 slice): Calories: 220, Protein: 3g, Carbohydrates: 29g, Fat: 10g, Fiber: 1g. This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the grated zucchini, granulated sugar, and brown sugar.
- Add the vegetable oil, eggs, and vanilla extract to the mixture, and stir until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- If using, fold in the chopped nuts for added texture.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Once cooled, dust with powdered sugar before serving.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, use applesauce instead of oil for a lower fat content. If you’re looking to reduce sugar, consider using a sugar substitute like stevia.
Serving and Pairings
Zucchini cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a fresh fruit salad or a cup of tea for a delightful afternoon snack.
Storage and Reheating
Store leftover zucchini cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, simply warm slices in the microwave for a few seconds.
Cooking Mistakes
- Using too much or too little zucchini can affect moisture levels.
- Not draining excess moisture from the zucchini may result in a soggy cake.
- Overmixing the batter can lead to a dense texture.
- Not preheating the oven can affect baking times.
- Using expired baking powder or baking soda can prevent the cake from rising.
Helpful Tips
- Choose medium-sized zucchinis for the best flavor and texture.
- Grate zucchini finely for a smoother cake texture.
- Add chocolate chips for a sweeter twist.
- Allow the cake to cool completely for better slicing.
FAQs
Can I make zucchini cake vegan?
Yes, you can replace the eggs with flaxseed meal or applesauce, and use a plant-based oil for a vegan version of this cake.
How do I know when the zucchini cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I add spices to my zucchini cake?
Absolutely! Consider adding nutmeg or ginger for an extra flavor kick.
Is zucchini cake healthy?
Zucchini cake can be a healthier dessert option, especially if you use whole grain flour and reduce sugar.
How should I serve zucchini cake?
Zucchini cake is delicious on its own or served with whipped cream, frosting, or fresh fruits.
Conclusion
Zucchini cake is a delightful dessert that cleverly incorporates vegetables into a sweet treat. Its moist texture and subtle sweetness make it a favorite for gatherings or simply enjoying at home. With easy preparation and versatile options, it’s a recipe worth trying!
Zucchini Cake
Ingredients
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the grated zucchini, granulated sugar, and brown sugar.
- Add the vegetable oil, eggs, and vanilla extract to the mixture, and stir until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- If using, fold in the chopped nuts for added texture.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Once cooled, dust with powdered sugar before serving.
Nutrition
