Description
A moist, tender, lightly spiced cake packed with shredded zucchini and crowned with a drizzle of caramel or vanilla glaze. Ideal for dessert, brunch, or a cozy afternoon treat. The zucchini adds moisture without an overpowering taste, resulting in a perfectly soft crumb.
Ingredients
2 cups grated zucchini
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
2 teaspoons vanilla extract
3/4 cup vegetable oil
1/2 cup chopped pistachios (optional)
1/2 cup caramel or vanilla glaze (for topping)
Instructions
1. Grate zucchini using a box grater or food processor. Squeeze out excess moisture using cheesecloth or a fine mesh sieve.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk together eggs, sugars, vanilla, and oil until smooth.
4. Stir the grated zucchini into the wet mixture.
5. Add dry ingredients to the wet and fold gently with a spatula until combined. Do not overmix.
6. Pour the batter into a greased 9×13-inch baking pan and smooth the top.
7. Bake at 350°F (175°C) for 35–40 minutes or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a cooling rack.
9. Once cooled, drizzle with glaze and sprinkle chopped pistachios if using.
Notes
Don’t skip squeezing the zucchini—excess moisture will ruin the cake’s texture.
Avoid overmixing the batter to keep the crumb soft and tender.
Let the cake cool completely before adding glaze for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: zucchini cake, moist spiced cake, vegetable dessert