How to Make Zucchini Spice Cake - A Step-by-Step Guide

There's nothing quite like a moist and flavorful spice cake to brighten up any occasion. And when you add in the subtle, earthy flavor of zucchini, you have a winning combination that's perfect for any time of year. This Zucchini Spice Cake is a delightful twist on the traditional spice cake, and it's a wonderful way to use up that surplus of zucchini from your garden.

Not only is this cake incredibly delicious, but it's also an easy and convenient way to sneak in some extra veggies i...

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Ingredients

  • 3 cups grated unpeeled zucchini
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 cups white sugar
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 4 eggs
  • 1 cup unsweetened applesauce
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Additional Time: 2 hrs
  • Total Time: 3 hrs 5 mins
  • Servings: 24
  • Yield: 1 9x13-inch cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease one 9x13-inch pan.
  • Place grated zucchini in a colander and set aside to drain.
  • Whisk together flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in flour mixture, then stir in zucchini. Pour batter into the prepared pan.
  • Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.
  • Nutrition

    237 cal.

    • Total Fat: 8g
    • Saturated Fat: 1g
    • Cholesterol: 31mg
    • Sodium: 164mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 1g
    • Total Sugars: 27g
    • Protein: 3g
    • Vitamin C: 3mg
    • Calcium: 31mg
    • Iron: 1mg
    • Potassium: 87mg