This zucchini cake is my favorite way to sneak some veggies into dessert. It’s moist, not too sweet, full of flavor, and pairs so well with coffee or tea. It’s old fashioned baking at its best!
Table of Contents
Why I Love This Recipe
When I found this zucchini carrot cake in my grandma’s recipe box, I knew I had to try it. I love zucchini bread, but this one caught my eye with “healthier” ingredients like honey instead of sugar, plus carrots, pineapple, and, of course, it’s cake! I was curious and excited to give it a go.
- It’s naturally moist and tender.
- I love that it’s lightly sweetened with honey, letting the fresh flavors and warm spices shine through.
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Key Ingredients and Substitutions
- Whole Wheat Flour: This will give the zucchini cake a slightly nutty flavor and a denser texture compared to using all-purpose flour.
- Ground Cinnamon: It will add a warm and aromatic flavor that pairs beautifully with the sweetness of the honey and pineapple in the cake. While this recipe uses cinnamon, you can also add a touch of nutmeg or allspice for a more complex spice profile in your zucchini cake.
- Baking Powder and Baking Soda: We’ll be using these as our leavening agents to get the perfect rise.
- Eggs: These will act as a binding agent, helping to hold all the ingredients together.
- Honey: It will sweeten the cake and also add moisture, giving it a softer texture.
- Vegetable Oil: This will also add moisture to the cake, making it more tender.
- Vanilla: It will enhance the overall flavor of the cake, giving it a sweet and floral aroma.
- Zucchini & Carrots: These vegetables will add moisture to the cake and also a pop of color. Grating them will ensure they mix well into the batter.
- Pineapple: It will add a subtle, sweet tang to the cake, and the tidbits will also add a bit of texture.
- Walnuts: They will add a delicious crunch and a nutty flavor that complements the other ingredients. Feel free to swap out the walnuts for your favorite nuts, such as pecans or almonds, to add a different flavor and texture to the cake.
- Powdered Sugar (Optional): It will be used for dust on top of the cake for a decorative touch.
How to Make Zucchini Cake
Preparation
To start, preheat your oven to 350˚ F. This will make sure that it’s at the right temperature when you’re ready to bake your cake.
Step 1 – Combine Dry Ingredients
In a medium bowl, get your dry ingredients together. That’s your flour, cinnamon, baking powder, baking soda, and salt. Give them a good mix to make sure they’re well combined.
Step 2 – Beat Eggs and Add Wet Ingredients
In a separate mixing bowl, beat your eggs. Then, add in the honey, oil, and vanilla. Keep mixing until the mixture is frothy. Now, it’s time to add your dry ingredients. Beat them into the egg mixture until it’s nice and smooth.
Step 3 – Add Zucchini, Carrots, and Walnuts
Next, you’ll need to get rid of some moisture from the grated zucchini. You can do this by squeezing it in a paper towel. Once that’s done, stir the drained zucchini, along with the carrots and walnuts, into your cake batter.
Step 4 – Bake the Cake
Pour your cake batter into a greased medium baking pan. Pop it in the oven and bake for 35-45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
Step 5 – Serve
Once your cake is baked and cooled, you can add a simple finishing touch. You can either sprinkle powdered sugar on top or add frosting for a little extra sweetness.
Lynette’s Tip
To ensure your zucchini cake turns out perfectly moist, be sure to squeeze the grated zucchini in a paper towel to remove any excess moisture. This simple step will prevent your cake from becoming too dense and gooey.
Recipe Variations
- Different Nuts: Feel free to swap out the walnuts for your favorite nuts, such as pecans or almonds, to add a different flavor and texture to the cake.
- Spices: While this recipe uses cinnamon, you can also add a touch of nutmeg or allspice for a more complex spice profile in your zucchini cake.
- Frosting: This recipe is delicious on its own, but you can also top it with a cream cheese frosting or a simple vanilla glaze for an extra touch of sweetness.
Make Ahead Instructions
You can make this cake up to 2 days ahead of time or even freeze it for up to 3 months. It reheats beautifully and is a great snack or light breakfast.
Recipe FAQs
You’ll need to wrap up the grated zucchini in a paper towel and squeeze it to drain a lot of the moisture. Drain over a sink or trash can as you’ll be amazed how much liquid is released.
No. It’s not a traditional sweet cake. It’s a slightly sweet but savory cake. You can make it sweeter by adding frosting once the cake has cooled.
Like most zucchini baked goods, the taste of the zucchini is not super strong. It bakes right into the cake and adds moisture. I did leave my pineapple in big chunks to get delicious sweet bites, however you can used crushed pineapple if you prefer to give it less texture.
Use a food grater like this one. It’s simple and straight forward and takes less than a minute to grate zucchini.
Storing and Reheating
- Storing: After enjoying your zucchini cake, you can store the leftovers at room temperature for up to 2 days. If you want it to last longer, store it in the refrigerator for up to a week.
- Freezing: You can also freeze this cake. Once it has cooled completely, cut it into slices and wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to enjoy your frozen zucchini cake, simply let it thaw at room temperature. This will take about 1-2 hours.
- Reheating: To reheat, place the thaw zucchini cake in a preheated 350°F oven for about 10 minutes. Alternatively, you can warm individual slices in the microwave for 20-30 seconds.
More Cake Recipes You’ll Enjoy
Zucchini Cake
Ingredients
- 1 1/2 Cups whole wheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 Cup honey
- 1/2 Cup vegetable oil
- 1 teaspoon vanilla
- 1 Cup zucchini grated
- 1 Cup carrots grated
- 1/2 Cup pineapple tidbits drained
- 1/2 Cup walnuts chopped
- 2 Tablespoons powdered sugar optional
Instructions
- Preheat oven to 350˚F.
- In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt.
- In a mixing bowl, beat eggs with honey, oil and vanilla until frothy. Add the flour mixture and beat until smooth.
- Squeeze the grated zucchini in a paper towel to get rid of excess moisture. Stir drained zucchini, carrots and walnuts into the batter. Add to greased medium baking pan.
- Bake for 35-45 minutes in a preheated oven 350˚F or until a toothpick inserted into the center comes out clean.
- Sprinkle powdered sugar on top or add frosting once the cake is cool.
Notes
My Favorite Variations:
- Different Nuts: Feel free to swap out the walnuts for your favorite nuts, such as pecans or almonds, to add a different flavor and texture to the cake.
- Spices: While this recipe uses cinnamon, you can also add a touch of nutmeg or allspice for a more complex spice profile in your zucchini cake.
- Frosting: This recipe is delicious on its own, but you can also top it with a cream cheese frosting or a simple vanilla glaze for an extra touch of sweetness.
- Pineapple: You can use any kind of pineapple you prefer. I liked the large chunks of pineapple with select bites, however you can used crushed pineapple if you prefer.
Lynette, I’m not sure why you sent this recipe out this month (February), but I’m actually very glad you did. I have “use up frozen zucchini” on my to-do list this month. I think this cake will be perfect for a tasty breakfast with a cup of coffee on a cold morning! I’m planning to make it with an 8×8 or 9×9 pan since that is what I have. And, I’m thinking I’ll try the crushed pineapple. Like you, I’m going to skip the frosting. Thank again!
Awesome! Nothing like using those garden veggies in the dead of winter! 🙂