Description
A moist and flavorful cake made with fresh zucchini and warm spices like cinnamon and nutmeg. This Zucchini Spice Cake is a perfect treat that feels indulgent yet sneaks in some veggies.
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional, or use more all-purpose)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- Optional: cream cheese frosting or powdered sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line with parchment paper.
- In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, beat eggs with oil, sugars, and vanilla extract until well combined.
- Fold in grated zucchini, then add the dry ingredients and stir until just mixed. Add nuts if using.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting or dusting with powdered sugar if desired. Slice and serve.
Notes
- Don’t squeeze the zucchini dry—its moisture keeps the cake tender.
- Add chocolate chips for a sweeter twist.
- Great as a snack, dessert, or even breakfast with a cup of coffee or tea.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: zucchini cake, spice cake, healthy dessert, moist zucchini cake, fall baking, vegetable dessert