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Zucchini Spice Cake

Zucchini Spice Cake

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BECCARAE1

I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. It is a dense cake reminiscent of carrot cake. I frequently add in an extra cup of stir-ins. Raisins, flake coconut, and walnuts or pecans are favorites.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
  2. Place grated zucchini in a colander and set aside to drain.
  3. Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.
  4. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.
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Reviews

PeanutAshes
60
8/19/2008

This recipe was excellent and very easy to make. It took about 3 zucchini in order to get the 3 cups required. Definitely make sure you let the zucchini drain after grating it as it is extremely juicy, I took a large spoon and mashed it in the colander to get a lot more juice out. I tried it in a bundt pan which took about 50-55 minutes and came out extremely moist. Highly recommend this recipe!!

TLeaves
49
7/19/2010

Fantastic! This recipe used the most zucchini, but sooooo much sugar. I cut the sugar to 1/2 Cup each white and brown. Sweet enough with the applesauce. And I used half white and half whole wheat flours. And to get the moisture out of the grated zuke, just squeeze it in your hands. Very moist and delicious. With the spices, it kinda reminded me of pumpkin bread. We loved this more than the chocolate zucchini cake. I made it twice this week already.

KingsHorses
42
7/20/2009

Very good and moist. I cut the white sugar down to 1 1/2 cups and it was plenty. I frosted with cream cheese frosting (http://allrecipes.com/Recipe/Cream-Cheese-Frosting-II/Detail.aspx). I also used 1 1/2 tsp cinnamon, pinch cardamom, nutmeg & 1/2 tsp pumpkin pie spice. Really good!