simple zucchini cake recipe

Written BySheba G Updated On
simple zucchini cake recipe
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The Best simple zucchini cake recipe

I love baking, and one of my favorite recipes to make is a simple zucchini cake. This recipe has been a staple in my kitchen for years, and my family always looks forward to it. The cake is moist, delicious, and has a slight crunch from the zucchini, which adds a unique texture.

It’s perfect for any occasion, whether it’s a family gathering, a potluck, or just a regular weeknight dessert. The best part is that it’s also a healthy option, as zucchini is low in calories and high in nutrients. My kids especially love helping me make it, and it’s a great way to get them involved in the kitchen.

The recipe is straightforward and doesn’t require any fancy ingredients or equipment. It’s a great way to use up zucchini from the garden or the farmer’s market, and it’s a hit with both kids and adults. The cake has a subtle sweetness from the zucchini and the spices, and it’s not overly rich.

It’s a perfect balance of flavors and textures, and it’s always a crowd-pleaser. I often make it for breakfast or a snack, and it’s a great option for a healthy treat. The cake is also very versatile, and you can customize it with different toppings or mix-ins.

You can add chocolate chips, nuts, or dried fruit to make it even more delicious. I’ve even made it with lemon zest and poppy seeds for a fun twist. The possibilities are endless, and it’s a great way to experiment with different flavors and ingredients.

It’s a recipe that I always keep on hand, and it’s one that I know my family will love. It’s a great way to incorporate more vegetables into our diet, and it’s a delicious and healthy option for any occasion.

Simple Zucchini Cake Recipe

Simple Zucchini Cake Recipe

4.7 from 816 votes

This simple zucchini cake recipe is a moist and delicious treat that’s perfect for any occasion. It’s easy to make and packed with the goodness of zucchini, making it a healthier dessert option.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1/2 cup chopped walnuts (optional)

For the Streusel Topping

1/4 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup chopped walnuts
2 tablespoons cold unsalted butter, cubed
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×13 inch baking dish and set it aside.
3This dish will be used to bake the cake, and greasing it ensures that the cake does not stick to the bottom and sides.
4This step is important for easy removal of the cake from the dish.
5In a medium mixing bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
6Mix these dry ingredients together well.
7You want to ensure that there are no lumps and that the ingredients are evenly distributed.
8This will help the cake rise properly and give it a smooth texture.
9In another large mixing bowl, beat the eggs and sugar together until the mixture is light and fluffy.
10This can be done using an electric mixer or a whisk.
11The mixture should be pale in color and have a thick consistency.
12Add the vegetable oil and vanilla extract to the egg mixture and stir until well combined.
13Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
14Be careful not to overmix the batter.
15The batter should be thick and smooth, with no lumps.
16Fold in the grated zucchini and chopped walnuts (if using).
17The zucchini will add moisture and a slight crunch to the cake, while the walnuts will add texture and a nutty flavor.
18Pour the batter into the prepared baking dish and spread it out evenly.
19The batter should fill the dish about 2/3 of the way full.
20This will give the cake enough room to rise and expand during baking.
21To make the streusel topping, in a small bowl, combine the flour, brown sugar, walnuts, and cinnamon.
22Cut in the cold butter until the mixture resembles coarse crumbs.
23This can be done using a pastry cutter or your fingers.
24The streusel topping will add a sweet and crunchy layer to the cake, complementing the moist and tender cake.
25Sprinkle the streusel topping evenly over the cake batter.
26The topping should cover the entire surface of the cake.
27This will ensure that the cake has an even layer of crunchy topping.
28Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
29The cake should be golden brown on top and the edges should be slightly pulling away from the sides of the dish.
30This indicates that the cake is fully cooked and ready to be removed from the oven.
31Remove the cake from the oven and let it cool in the pan for 10 minutes.
32This allows the cake to set and makes it easier to remove from the pan.
33After 10 minutes, invert the cake onto a wire rack to cool completely.
34This will ensure that the cake cools evenly and prevents it from becoming soggy.
35Once the cake is completely cooled, it can be sliced and served.

🔧Equipment

Mixing bowl
Baking dish
Oven
Grater

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. To make the cake even more delicious, you can add chocolate chips, dried fruit, or other mix-ins to the batter. The cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. It can also be frozen for up to 3 months. To reheat, simply place a slice of cake in the microwave for 10-15 seconds, or until warmed through.

Watch Video Of How Simple Zucchini Cake Recipe Works

This simple zucchini cake recipe is a versatile and delicious treat that can be enjoyed at any time of the day. It’s a great option for family gatherings, potlucks, or just a regular weeknight dessert. The cake is moist, flavorful, and has a subtle crunch from the zucchini, making it a unique and tasty dessert. It’s also a healthier option, as zucchini is low in calories and high in nutrients.

This recipe is perfect for using up excess zucchini from the garden or the farmer’s market, and it’s a hit with both kids and adults. It’s a great way to incorporate more vegetables into our diet, and it’s a delicious and healthy option for any occasion. Additionally, the cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. It can also be frozen for up to 3 months.

To reheat, simply place a slice of cake in the microwave for 10-15 seconds, or until warmed through. It’s a recipe that I always keep on hand, and it’s one that I know my family will love. It’s a great way to incorporate more vegetables into our diet, and it’s a delicious and healthy option for any occasion. Plus, it’s easy to make and doesn’t require any fancy ingredients or equipment.

It’s a recipe that I always keep on hand, and it’s one that I know my family will love. It’s a great way to incorporate more vegetables into our diet, and it’s a delicious and healthy option for any occasion.

❓ Frequently Asked Questions About Zucchini Cake

Can I use frozen zucchini for this recipe?

Yes, you can use frozen zucchini for this recipe. Make sure to thaw and drain it well before using it. This will help to remove excess moisture and prevent the cake from becoming too wet.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum or guar gum to help with binding. Additionally, you may need to adjust the liquid ingredients slightly to achieve the desired consistency.

Can I add other mix-ins to the cake?

Absolutely. You can customize the cake with your favorite mix-ins such as chocolate chips, dried fruit, or nuts. This will add different flavors and textures to the cake, making it even more delicious. Just be sure not to overmix the batter when adding the mix-ins.

How should I store the zucchini cake?

You can store the zucchini cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. If you want to freeze it, wrap individual slices in plastic wrap and then place them in a freezer-safe bag. The cake can be frozen for up to 3 months. To reheat, simply place a slice of cake in the microwave for 10-15 seconds, or until warmed through.

Can I use a different type of oil in this recipe?

Yes, you can substitute the vegetable oil with other types of oil such as canola oil, coconut oil, or olive oil. Keep in mind that using a strongly flavored oil like olive oil may affect the taste of the cake. You can also use melted butter as a substitute, but it may alter the texture slightly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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