Nutty Zucchini Cake


Gardeners know that it's easy to have too much zucchini on hand. Try this delicious, moist cake that tastes even better on the second day. Better yet, double the recipe and bake two cakes, freezing one for a winter day. Similar in concept to carrot cake, but lighter in texture and not as sweet, this cake dresses up beautifully with cream cheese frosting or tastes equally delicious served plain.


3 large eggs
3/4 cup canola oil
2 teaspoons vanilla extract
  grated zest of 1 orange
1 1/3 cups (packed) light brown sugar
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup golden raisins
1 cup chopped pecans or walnuts
3 cups (packed) coarsely grated zucchini (about 3 medium zucchini)


Position a rack in the lower third of the oven and preheat to 350 degrees F. Heavily butter a 9x13-inch baking pan and then dust with flour, tapping out the excess. Set aside.

Place the eggs in a large bowl and whisk to blend. Add the oil, vanilla, orange zest, and sugar, and whisk to combine.

In another bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, ginger, cloves, and nutmeg. Add the flour mixture to the bowl with the eggs and stir to combine. Add the raisins, nuts, and zucchini, beating to blend. The batter will be stiff and thick.

Transfer the batter to the prepared pan and smooth the top with a spatula. Bake until the cake pulls away from the sides of the pan slightly, and a toothpick or skewer inserted into the center of the cake comes out clean, 45 to 55 minutes.

Let the cake cool in the pan for 15 minutes, then run a knife around the sides to loosen it and turn the cake out onto a wire rack. Once the cake is completely cool, wrap tightly in plastic wrap or aluminum foil. Store at room temperature, or freeze for up to 3 months.


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