Zucchini cake is a delightful way to sneak in some extra veggies while enjoying a moist and flavorful dessert. This Cake Recipe With Zucchini is surprisingly simple to make and results in a tender crumb with hints of cinnamon and spice. Whether you’re a seasoned baker or just starting out, this recipe is perfect for any occasion.
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The Secret Ingredient: Why Zucchini in Cake?
Adding zucchini to cake batter might sound unusual, but it’s a baker’s secret weapon for creating a moist and tender crumb. The zucchini acts almost like a sponge, absorbing moisture and preventing the cake from drying out. Plus, it adds a subtle sweetness and a vibrant green fleck throughout the cake. Don’t worry, the zucchini flavor is very mild and blends seamlessly with the other ingredients. You won’t even know it’s there! This cake recipe with zucchini is truly a delicious deception.
A slice of moist zucchini cake on a plate
Choosing the Perfect Zucchini
For the best cake recipe with zucchini, opt for smaller, younger zucchini. They tend to have a milder flavor and less developed seeds. Larger zucchini can be used, but be sure to remove the seeds and excess moisture before adding them to the batter. Grate your zucchini using a box grater – no need to peel it first!
Mixing Up the Magic: Step-by-Step Zucchini Cake Recipe
This cake recipe with zucchini is easy to follow, even for beginner bakers. Here’s what you’ll need:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
Instructions:
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Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Similar to how you prepare a loaf pan when using a how to bake with a loaf pan guide, ensuring the pan is properly prepared is key to a successful bake.
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In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
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In a separate bowl, whisk together the sugar, eggs, oil, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
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Fold in the grated zucchini.
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Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Baking Tips for a Perfect Zucchini Cake
- Don’t overmix: Overmixing can develop the gluten in the flour, resulting in a tough cake.
- Check for doneness: Start checking for doneness around the 30-minute mark. Every oven is different, so adjust the baking time as needed.
- Cool completely: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
“A perfectly baked zucchini cake will have a moist crumb and a beautiful golden-brown top,” says renowned pastry chef, Amelia Dubois. “Don’t be afraid to experiment with different spices and add-ins like nuts or chocolate chips.”
Frosting and Serving Suggestions
While this cake recipe with zucchini is delicious on its own, a simple cream cheese frosting takes it to the next level. You can also dust it with powdered sugar or drizzle it with a glaze. Serve it warm with a scoop of vanilla ice cream or enjoy it as a delightful afternoon treat with a cup of coffee or tea.
Frosted zucchini cake on a serving platter
This cake recipe with zucchini is also a great way to use up extra zucchini from your garden. Learning how to make homemade bread recipe can be similarly useful for using up ingredients. You can even freeze the grated zucchini for later use.
Storing Your Zucchini Cake
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the unfrosted cake for up to 2 months. Just thaw it overnight in the refrigerator before frosting and serving.
“Zucchini cake is a fantastic way to introduce children to vegetables in a fun and delicious way,” adds Chef Dubois. “It’s a win-win for everyone!”
Conclusion
This cake recipe with zucchini is a delicious and versatile dessert that is perfect for any occasion. Its moist texture, subtle sweetness, and ease of preparation make it a favorite among both experienced bakers and those just starting out. Give it a try and see for yourself why this hidden veggie cake is so beloved! For other bread baking tips, consider exploring resources like how to make white bread or how to make banana bread easy. If you’re struggling with dense loaves, how to make bread less dense offers some helpful advice.
Ingredients for zucchini cake arranged on a table
FAQ
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Can I use yellow squash instead of zucchini? Yes, yellow squash can be substituted for zucchini in this recipe.
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Can I make this cake gluten-free? You can try substituting all-purpose flour with a gluten-free flour blend, but the texture may be slightly different.
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How do I know if my zucchini is too watery? If your zucchini is very watery, you can squeeze out some of the excess moisture using a cheesecloth or clean kitchen towel.
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Can I add nuts or chocolate chips to this cake? Yes, you can add up to 1 cup of chopped nuts or chocolate chips to the batter.
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Can I freeze this cake? Yes, you can freeze the unfrosted cake for up to 2 months.
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How long does this cake last? This cake will last for up to 3 days at room temperature or up to a week in the refrigerator.
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Can I use oil instead of butter in this recipe? Yes, this recipe uses oil for a moist and tender crumb.
