This spiced zucchini cake is incredibly moist, flavorful, and perfect for using up garden zucchini. It’s a surprisingly easy recipe that delivers a delightful treat everyone will love, even picky eaters!
Key Ingredients & Substitutions
- Zucchini: Freshly grated is best. No need to press out excess water unless your zucchini is extremely watery.
- All-Purpose Flour: Whole wheat pastry flour can be used for a slightly denser cake. Gluten-free 1:1 baking flour works too.
- Spices (Cinnamon, Nutmeg, Allspice): These create the signature “spiced” flavor. Adjust amounts to your preference or omit any you don’t like.
- Granulated Sugar & Brown Sugar: The combination adds depth and moisture. Coconut sugar can be a substitute for both.
- Eggs: Act as a binder. Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) can work as a vegan substitute.
- Vegetable Oil: Any neutral oil like canola or sunflower oil works well. Melted unsalted butter can also be used for a richer flavor.
Ingredients
For the Spiced Zucchini Cake:
- 2 cups grated zucchini (about 2 medium zucchini)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup raisins or dried cranberries
How Much Time Will You Need?
- Total Time: 1 hour 5 minutes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Servings: 8-10 slices
- Tools Needed: 9×13 inch baking pan, mixing bowls, whisk, spatula, grater.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, ensuring the bottom and sides are well-coated to prevent sticking.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. This ensures all the dry ingredients are evenly distributed.
3. Mix Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined. This forms the liquid base of your spiced zucchini cake.
4. Combine Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake.
5. Fold in Zucchini (and Optional Add-ins)
Gently fold in the grated zucchini until evenly distributed throughout the batter. If using, fold in the chopped nuts or dried fruit now.
6. Bake Your Cake
Pour the batter into your prepared 9×13 inch baking pan and spread it evenly. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Serve
Once baked, let the spiced zucchini cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This helps it set and prevents it from breaking.
Storage Instructions
Store leftover spiced zucchini cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze individual slices wrapped in plastic wrap and foil for up to 3 months; thaw at room temperature.
Frequently Asked Questions (FAQ)
- Do I need to peel the zucchini? No, you do not need to peel the zucchini. The skin softens during baking and is not noticeable in the cake.
- Can I make this into muffins? Yes, you can! Fill muffin liners about two-thirds full and bake for 20-25 minutes, or until a toothpick comes out clean.
- My zucchini cake is dense, what happened? Overmixing the batter can develop the gluten too much, leading to a dense cake. Mix until just combined.
- Can I reduce the sugar? You can slightly reduce the sugar, but be aware it might affect the moisture and texture of the spiced zucchini cake.
- Can I use frozen zucchini? Yes, but make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the batter.
- What if I don’t have all the spices? You can use just cinnamon, or a pumpkin pie spice blend as a substitute for the individual spices.