Zucchini Spice Cake Recipe

Introduction

Zucchini Spice Cake is a delightful dessert that combines the mild, versatile flavor of zucchini with a blend of warm spices, creating a moist and flavorful cake. This recipe is perfect for using up an abundance of zucchini from your garden or when you want a dessert that feels comforting and homey. Topped with rich cream cheese frosting, this cake is sure to become a family favorite.

Overview of the Recipe

This recipe includes simple ingredients commonly found in most kitchens. The grated zucchini adds moisture and a subtle flavor, while spices like cinnamon, nutmeg, and ginger create a warm and aromatic profile. The cream cheese frosting complements the spiced cake perfectly, adding a creamy sweetness. Optional chopped walnuts add a delightful crunch, making each bite a textural treat.

Ingredients

For the Cake:

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

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure easy removal of the cake later.
2. Prepare Dry Ingredients:
   • In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of ground cinnamon, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of salt. Set aside.
3. Combine Wet Ingredients:
   • In a large bowl, combine 1/2 cup of vegetable oil, 1/2 cup of unsweetened applesauce, and 1 1/2 cups of granulated sugar. Mix until well combined.
4. Add Eggs and Vanilla:
   • Add 3 large eggs to the wet mixture one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
5. Incorporate Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to prevent a dense cake.
6. Add Zucchini and Walnuts:
   • Fold in 2 cups of grated zucchini and 1/2 cup of chopped walnuts (if using) until evenly distributed throughout the batter.
7. Bake the Cake:
   • Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake:
   • Allow the cake to cool completely in the pan on a wire rack.
9. Prepare the Frosting:
   • In a medium bowl, beat together 8 ounces of softened cream cheese and 1/4 cup of softened unsalted butter until smooth. Gradually add 2 cups of powdered sugar, beating until creamy. Stir in 1 teaspoon of vanilla extract.
10. Frost the Cake:
    • Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.

Serving and Pairing Suggestions

Zucchini Spice Cake is best served at room temperature. It pairs wonderfully with a cup of hot tea, coffee, or a glass of cold milk. For an added touch, sprinkle some extra chopped walnuts or a dash of cinnamon on top of the frosting before serving.

History and Origin

Zucchini cake recipes began gaining popularity in the United States during the mid-20th century. Home gardeners often found themselves with an abundance of zucchini, leading to the creation of numerous zucchini-based recipes, including sweet ones like zucchini bread and zucchini cake. The addition of spices such as cinnamon, nutmeg, and ginger has roots in traditional spice cakes, making zucchini spice cake a delightful fusion of practicality and traditional baking flavors.

Variations of the Recipe

• Chocolate Zucchini Cake: Add 1/2 cup of cocoa powder to the dry ingredients and 1/2 cup of chocolate chips to the batter for a chocolate twist.
• Lemon Zucchini Cake: Replace the cinnamon, nutmeg, and ginger with 2 teaspoons of lemon zest and 1 teaspoon of lemon juice for a citrusy variation. Top with a lemon glaze instead of cream cheese frosting.
• Nut-Free Version: Omit the walnuts if you have nut allergies or prefer a nut-free cake.

Health Benefits

Zucchini is low in calories and rich in vitamins A and C, as well as fiber. Using unsweetened applesauce in the cake reduces the need for additional oil, lowering the overall fat content. This recipe also incorporates a significant amount of zucchini, contributing to your daily vegetable intake in a delicious way.

Notes

• Ensure the zucchini is well-drained after grating to prevent excess moisture from making the cake too dense.
• The cake can be stored in an airtight container in the refrigerator for up to five days. Bring to room temperature before serving for the best texture and flavor.
• For a lighter frosting, reduce the amount of powdered sugar or use a whipped cream cheese frosting.

FAQs

Q: Can I freeze zucchini spice cake? A: Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and aluminum foil, then store in the freezer for up to 3 months. Thaw in the refrigerator overnight and frost before serving.

Q: Can I make this cake gluten-free? A: Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure all other ingredients are gluten-free.

Q: How do I prevent the cake from becoming too dense? A: Avoid overmixing the batter and make sure the zucchini is well-drained before adding it to the batter.

Conclusion

Zucchini Spice Cake is a versatile and delicious dessert that brings the warmth of spices and the subtle flavor of zucchini together in a moist and flavorful cake. Perfect for any occasion, this cake is sure to impress your family and friends. Enjoy this delightful treat with a hot beverage and savor the comfort of homemade baking.

Zucchini Spice Cake Recipe

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• Author: Wendy Balderas
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

A moist and flavorful spice cake that incorporates grated zucchini and warm spices, topped with a rich cream cheese frosting. Perfect for using up garden zucchini and enjoying a comforting dessert.

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Ingredients

Scale 1x2x3x

• For the Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1/2 cup chopped walnuts (optional)
• For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

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Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure easy removal of the cake later.
2. Prepare Dry Ingredients:
   • In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of ground cinnamon, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of salt. Set aside.
3. Combine Wet Ingredients:
   • In a large bowl, combine 1/2 cup of vegetable oil, 1/2 cup of unsweetened applesauce, and 1 1/2 cups of granulated sugar. Mix until well combined.
4. Add Eggs and Vanilla:
   • Add 3 large eggs to the wet mixture one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
5. Incorporate Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to prevent a dense cake.
6. Add Zucchini and Walnuts:
   • Fold in 2 cups of grated zucchini and 1/2 cup of chopped walnuts (if using) until evenly distributed throughout the batter.
7. Bake the Cake:
   • Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake:
   • Allow the cake to cool completely in the pan on a wire rack.
9. Prepare the Frosting:
   • In a medium bowl, beat together 8 ounces of softened cream cheese and 1/4 cup of softened unsalted butter until smooth. Gradually add 2 cups of powdered sugar, beating until creamy. Stir in 1 teaspoon of vanilla extract.
10. Frost the Cake:
    • Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.

Notes

• Ensure zucchini is well-drained after grating to prevent excess moisture.
• Store in an airtight container in the refrigerator for up to five days. Bring to room temperature before serving.
• Variations include Chocolate Zucchini Cake, Lemon Zucchini Cake, and Nut-Free Version.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 350 kcal
• Sugar: 32g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 6g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg