Zucchini Cake recipe
It's moist and tender, with a load of grated zucchini, cinnamon, and optional mix-ins such as golden raisins or walnuts. Sweetened with applesauce, topped with a rich Cream Cheese Frosting it's perfect for breakfast, snack time, or even dessert. Easily make this recipe gluten-free and dairy-free or make ahead and freeze for convenience. This zucchini cake is sure to be a real crowd-pleaser, from summer potlucks to holiday treats for the whole family.
Equipment
- Mixing Bowl
- 8×8-inch Baking Pan
- Storage Containers
Ingredients
- 1 cup grated zucchini (squeezed very dry and packed into the measuring cup)
- 1 cup applesauce
- ¼ cup unsalted butter (melted and slightly cooled, or neutral oil)
- 2 eggs (lightly beaten)
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup golden raisins, chopped walnuts, or chocolate chips
- 1 recipe Cream Cheese Frosting
Instructions
- Preheat oven to 375 degrees F. Grease an 8×8 inch baking pan (metal best) with nonstick spray. (I also line with parchment paper so it's easy to lift out and slice without scratching the pan. That is optional.)
- In a large bowl, stir together the zucchini, applesauce, butter, eggs, and vanilla.
- Add the flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Gently fold the zucchini mixture into the flour mixture. Stir in the raisins, walnuts or chocolate chips.
- Pour batter into prepared pan and smooth top.
- Bake for 22-26 minutes, or until lightly golden brown around the edges and a cake tester inserted into the center comes out clean. Let cool in a rack for a few minutes, then lift out of pan with parchment paper onto the rack to cool fully.
- with Cream Cheese Frosting (or Yogurt Frosting), slice and serve at room temperature or cold.
Notes
Remember to wring out the liquid of your grated zucchini; you don't want your cake too wet. Unsweetened Applesauce Substitute: In case there is none, applesauce can be replaced with mashed banana for extra sweetness and added moisture. Mix-ins: If desired, mix in golden raisins, chopped walnuts, or chocolate chips for added flavor and texture.
Gluten Freedom Option: Yes, simply make using a 1:1 gluten-free flour blend. You may be required to slightly adjust the baking time.
Dairy Freedom Option: Instead of butter, use a substitute for butter that is dairy-free, such as coconut oil or a plant-based butter. For frosting, use dairy-free cream cheese.
How to Store: The cake will keep in an airtight container at room temperature for 2 days, in the fridge up to 5 days, and in the freezer up to 3 months.
Make-Ahead Instructions: Cake can be made ahead of time and frozen without frosting, then thawed out and frosted with cream cheese when it's time to serve.
Gluten Freedom Option: Yes, simply make using a 1:1 gluten-free flour blend. You may be required to slightly adjust the baking time.
Dairy Freedom Option: Instead of butter, use a substitute for butter that is dairy-free, such as coconut oil or a plant-based butter. For frosting, use dairy-free cream cheese.
How to Store: The cake will keep in an airtight container at room temperature for 2 days, in the fridge up to 5 days, and in the freezer up to 3 months.
Make-Ahead Instructions: Cake can be made ahead of time and frozen without frosting, then thawed out and frosted with cream cheese when it's time to serve.