If you’re looking for a unique dessert that marries health and indulgence, this zucchini cake is the perfect choice. Bursting with flavor and moisture, it’s an excellent way to use up your summer zucchini harvest. This cake is not only delicious but also incredibly easy to make, making it a favorite for both novice and experienced bakers alike. Prepare to impress your friends and family with this delectable treat!
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped nuts (optional)
Servings and Cooking Time
This recipe yields approximately 12 servings. Preparation time is around 20 minutes, and the cooking time is about 45 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 230 calories, 10g fat, 34g carbohydrates, 2g protein, and 1g fiber. This nutritional information is based on one serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- Grate the zucchini and set it aside to drain excess moisture.
- In a large bowl, mix the granulated sugar, brown sugar, and oil until well combined.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated zucchini and nuts, if using, until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 45-50 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Alternative Ingredients
You can substitute the granulated sugar with coconut sugar for a healthier option. Additionally, applesauce can replace some of the oil for a lighter cake. Gluten-free flour can be used to make the cake gluten-free while maintaining the same moisture and flavor.
Serving and Pairings
This zucchini cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be served alongside a fresh fruit salad or a cup of coffee for a delightful afternoon treat.
Storage and Reheating
Store leftover zucchini cake in an airtight container at room temperature for up to three days. For longer storage, keep it in the refrigerator for up to a week, or freeze it for up to three months. Thaw in the refrigerator and serve at room temperature or warm it in the microwave.
Cooking Mistakes
- Not draining the zucchini can lead to a soggy cake.
- Overmixing the batter can make the cake tough.
- Not preheating the oven can result in uneven baking.
- Skipping the cooling step can affect the cake’s texture.
- Using stale baking powder or baking soda can prevent rising.
Helpful Tips
- Use fresh zucchini for the best flavor.
- Experiment with spices like nutmeg for added flavor.
- Consider adding chocolate chips for a sweet twist.
- Top with cream cheese frosting for a richer dessert.
FAQs
Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used as a substitute for zucchini in this cake. The texture and flavor will be similar, resulting in a delicious cake.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. It should also spring back when lightly touched.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just keep it covered at room temperature until you’re ready to serve.
Is this cake gluten-free?
The original recipe is not gluten-free, but you can substitute all-purpose flour with a gluten-free blend to make it suitable for those with gluten sensitivities.
Can I add frosting to this cake?
Yes, cream cheese frosting complements the flavors of the zucchini cake beautifully. Feel free to frost it after it has cooled completely.
Conclusion
Zucchini cake is a delightful dessert that combines the health benefits of vegetables with the indulgence of cake. Its moist texture and rich flavor make it a favorite among family and friends. Whether enjoyed plain or with a frosting, it’s sure to please any crowd!
Zucchini Cake
Ingredients
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- Grate the zucchini and set it aside to drain excess moisture.
- In a large bowl, mix the granulated sugar, brown sugar, and oil until well combined.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated zucchini and nuts, if using, until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 45-50 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition
