Zucchini Spice Cake Recipe - Allrecipes.com
Zucchini Spice Cake Recipe
  • READY IN 3+ hrs

Zucchini Spice Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    3 hrs 5 mins

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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Footnotes

  • Cook's Note
  • If you would like, add up to 1 cup of raisins, flake coconut, walnuts, or pecans, when you add the zucchini in Step 3.
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Reviews More Reviews

Most Helpful Positive Review
Aug 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!!

 
Most Helpful Critical Review
Oct 13, 2009

I took this to work. Got some positive reviews but everyone seemed to agree, it was better when cool whip was added rather than eating it plain. Mine came out too moist - perhaps I didn't drain the zucchini well enough. I probably won't make this again.

 
Jul 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.

 
Jul 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!

 
Sep 10, 2008

This cake was awesome! I have never before commented on a recipe I've used from this site but this cake turned out perfectly. So perfect, in fact, that I made it twice in one week. (My brother and sister-in-law were visiting and ate up the first one.) Thanks for sharing!

 
Nov 20, 2008

Very simple to make. Next time I will have to add some raisins. Some things I altered were the spices and applesauce, instead I just used a Tablespoon of pumpkin spice and 4 Tablespoons of butter.

 
Sep 17, 2009

This cake is extremely moist & very delicious! I made it according to your recipe except my applesauce was not unsweetened and I frosted it with cream cheese frosting & chopped walnuts. I've had 3 requests for the recipe and oodles of compliments. Thanks for sharing!

 
Jun 28, 2010

What a great cake! I did lighten it some with excellent results. I used 2 eggs & 1/2 cup egg substitute, 2 cups of all-purpose flour & one cup of whole wheat, and 1 cup of white sugar & 1 cup of Splenda. Fabulous! Thank you, BECCARAE1!

 

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Nutrition

  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 39.6 g
  • 13%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 164 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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