SEARCH
More 2 Photos

Zucchini Spice Cake Recipe

Recipe by: BECCARAE1

"I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. It is a dense cake reminiscent of carrot cake. I frequently add in an extra cup of stir-ins. Raisins, flake coconut, and walnuts or pecans are favorites."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook45 m
  • Ready In3 h 5 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
  • 2Place grated zucchini in a colander and set aside to drain.
  • 3Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.
  • 4Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.
Footnotes
  • Cook's Note
  • If you would like, add up to 1 cup of raisins, flake coconut, walnuts, or pecans, when you add the zucchini in Step 3.
Ingredients
  • 24 servings
  • 237 cals
  • 3 cups grated unpeeled zucchini
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 cups white sugar
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 cup unsweetened applesauce
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
Nutrition

Amount per serving ( 5 total)

  • Calories:
    237
    12%
  • Fat:
    7.8
    12%
  • Carbs:
    39.6
    13%
  • Protein:
    2.9
    6%
  • Cholesterol:
    31
    10%

Based on a 2,000 calorie diet

2 Photos in the recipe
view all photos
You maybe like