Favorite Zucchini Cake
Seriously tender, easy to stir together, and loaded with the classic flavors you expect from zucchini bread, this Zucchini Cake is the most delicious. It's great for using up excess zucchini or to celebrate any occasion.
Servings: 12
Calories: 135kcal
Ingredients
- 1 cup grated zucchini (squeezed very dry and packed into the measuring cup)
- 1 cup applesauce
- ¼ cup unsalted butter (melted and slightly cooled, or neutral oil)
- 2 eggs (lightly beaten)
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup golden raisins, chopped walnuts, or chocolate chips
- 1 recipe Cream Cheese Frosting
Instructions
- Preheat the oven to 375 degrees F. Coat an 8x8-inch baking pan (metal is best) with nonstick spray. (I also line with parchment paper so it's easy to lift out and slice without scratching the pan. That is optional.)
- In a large bowl, stir together the zucchini, applesauce, butter, eggs, and vanilla.
- Add the flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Gently stir the zucchini mixture into the flour mixture. Stir in the raisins, walnuts, or chocolate chips.
- Pour batter into the prepared pan, smoothing out the top.
- Bake for 22-26 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Let cool on a rack for a few minutes, then lift out of the pan with the parchment paper so it can cool fully on the rack.
- with Cream Cheese Frosting (or Yogurt Frosting), slice and serve at room temperature or cold.
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Serve cold.
- You can also freeze the cut cake, frosted or unfrosted (though unfrosted is cleaner) in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
- This bakes best in a metal pan, rather than glass. If baking in glass, the middle will take longer to set. Follow the recipe, then cover with foil and bake for an additional 10 minutes.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
- Top with Cream Cheese Frosting or Yogurt Frosting.
- If you prefer your baked goods sweeter, increase the sugar to 1/2 cup.
Nutrition
Serving: 1square | Calories: 135kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 119mg | Potassium: 71mg | Fiber: 1g | Sugar: 8g | Vitamin A: 185IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg