Description
A moist and tender zucchini cake spiced with cinnamon and topped with a light glaze or frosting — a delicious way to use up fresh garden zucchini.
Ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 large eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup granulated sugar
1/2 cup brown sugar
2 tsp vanilla extract
2 cups finely grated zucchini (about 2 medium zucchinis)
Optional: 1/2 cup chopped walnuts or pecans
Optional: cream cheese frosting or powdered sugar glaze for topping
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk the eggs, oil, applesauce, granulated sugar, brown sugar, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated zucchini and nuts (if using).
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan on a wire rack.
9. Frost with cream cheese frosting or drizzle with glaze if desired before serving.
Notes
You don’t need to peel the zucchini — just wash and grate it finely.
This cake stays moist for days and tastes even better the next day.
Store covered at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American