Zesty Zucchini Spice Cake with Cinnamon and Nutmeg

Recipe Collection: Dessert

Zesty Zucchini Spice Cake with Cinnamon and Nutmeg is a moist and aromatic dessert that artfully blends fresh zucchini with warm spices. This vegetarian American classic is perfect for those looking to sneak in some veggies while enjoying a sweet treat. With a flavor profile reminiscent of carrot cake, it’s versatile enough to be enhanced with your favorite mix-ins like raisins, coconut, or nuts.

Easily accessible through the easyChef Pro App, this recipe is part of a vast collection that offers personalized recommendations, AI-powered pantry tracking, and a smart shopping list to ensure you get the best prices. Select this recipe, organize your ingredients, and follow our step-by-step guide to create a delicious cake today!

Overview

This Spiced Zucchini Delight Cake is a moist and flavorful dessert that cleverly incorporates zucchini, making it a delightful way to enjoy vegetables in a sweet treat. Reminiscent of a classic carrot cake, this version is enhanced with aromatic spices and can be customized with your favorite stir-ins like raisins, coconut, or nuts.

Diet Type

Vegetarian

Allergies

Contains Gluten, Eggs, and Tree Nuts (optional)

Cuisine

American

Serving Size: 24

Cooking Time: 45 minutes

Ingredients

• 3 Cups grated zucchini, grated
• 3 Cups all-purpose flour
• 1.5 Teaspoons (tsp) baking soda
• 1 Teaspoon (tsp) baking powder
• 2 Cups white sugar
• 1 Cup brown sugar
• 1 Tablespoon (tbsp) ground cinnamon
• 0.25 Teaspoon (tsp) ground cloves
• 0.25 Teaspoon (tsp) ground nutmeg
• 0.5 Teaspoon (tsp) salt
• 4 Large eggs
• 1 Cup unsweetened applesauce
• 0.75 Cup vegetable oil
• 1 Teaspoon (tsp) vanilla extract
• 1 Cup raisins, optional
• 1 Cup flaked coconut, optional
• 1 Cup walnuts, optional
• 1 Cup pecans, optional

Steps

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
2. Place the grated zucchini in a colander, sprinkle with a pinch of salt, and let it drain for about 10 minutes. Squeeze out excess moisture using a clean kitchen towel.
3. In a large mixing bowl, whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt until well combined.
4. In a separate bowl, beat the eggs, applesauce, vegetable oil, and vanilla extract until smooth and well blended.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
6. Gently fold in the drained zucchini and any optional stir-ins like raisins, coconut, or nuts.
7. Pour the batter into the prepared baking pan, spreading it evenly.
8. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool completely in the pan on a wire rack before slicing and serving.
10. For an extra touch, dust the cooled cake with powdered sugar or serve with a scoop of coconut ice cream.

Enjoy this delightful cake that brings together the warmth of spices and the subtle sweetness of zucchini in every bite!