Description
A warmly spiced, moist and tender zucchini cake with hints of cinnamon, nutmeg, and cloves, perfect for cozy gatherings or afternoon treats.
Ingredients
Scale
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish or two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, beat eggs, sugar, oil, applesauce, and vanilla until smooth and combined.
- Stir in the dry ingredients until just combined, then fold in grated zucchini and nuts (if using).
- Pour batter evenly into prepared pans.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan on a wire rack before serving or frosting.
Notes
- Use finely grated zucchini for better texture.
- Squeeze out excess moisture from zucchini before mixing.
- Great with a cream cheese frosting or dusted with powdered sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg