Description
This Zucchini Spice Cake is a delightful treat that perfectly captures the flavors of fall. Moist and flavorful, this cake is a great way to use up excess zucchinis. The warm spices and optional nuts and raisins add a lovely texture and taste to this simple yet delicious dessert.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Additional:
- 2 cups grated zucchini (moisture squeezed out)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Mix dry ingredients: In a medium bowl, whisk together the dry ingredients.
- Combine wet ingredients: In a large bowl, beat the eggs with sugars until smooth. Add oil and vanilla, mixing well.
- Blend dry and wet ingredients: Gradually stir in the dry ingredients until just combined.
- Add zucchini and optional ingredients: Fold in zucchini, nuts, and raisins if using.
- Bake: Pour the batter into the dish and bake for 35–40 minutes.
- Cool and serve: Let the cake cool before serving or frosting as desired.
Notes
- This cake stays moist for days and tastes even better as flavors meld.
- Top with glaze or cream cheese frosting for added sweetness.
- For a lighter version, substitute half the oil with applesauce.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg