Best 5 Zucchini Spice Cake Recipes

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Indulge in the delectable Zucchini Spice Cake, a symphony of flavors that will tantalize your taste buds. This moist and tender cake boasts a unique twist - the subtle sweetness of zucchini harmonizes perfectly with the warmth of aromatic spices. Each bite is a delightful journey through a medley of flavors, making it an ideal treat for any occasion. From the classic Zucchini Spice Cake to the gluten-free and vegan variations, this article offers a range of recipes to cater to diverse dietary preferences. Embrace the goodness of zucchini and embark on a culinary adventure with these irresistible cakes.

Let's cook with our recipes!

ZUCCHINI CARROT SPICE CAKE



Zucchini Carrot Spice Cake image

My family adores sweets, and I like to serve treats like this that are good for them, too. The cake is spiced just right and has a creamy marshmallow topping spiked with orange juice and vanilla. -Layla Payton, Midwest City, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 18

1 cup whole wheat flour
1 cup all-purpose flour
2-1/2 teaspoons ground cinnamon
2 teaspoons baking soda
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup buttermilk
1 cup unsweetened applesauce
1-1/2 cups shredded carrots
1/2 cup shredded zucchini
1 teaspoon vanilla extract
6 egg whites
1-1/3 cups sugar
FROSTING:
1 carton (8 ounces) reduced-fat cream cheese
1 jar (7-1/2 ounces) marshmallow creme
1 teaspoon orange juice
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the first six ingredients. Gradually add the buttermilk, applesauce, carrots, zucchini and vanilla. In a small bowl, beat egg whites until soft peaks form; gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Gently fold into batter., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake.

Nutrition Facts :

CHOCOLATE SPICE ZUCCHINI CAKE



Chocolate Spice Zucchini Cake image

Make and share this Chocolate Spice Zucchini Cake recipe from Food.com.

Provided by Iron Bloomers

Categories     Dessert

Time 1h15m

Yield 1 ten inch tube cake, 12 serving(s)

Number Of Ingredients 15

1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup cocoa
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/4 teaspoon salt
1 1/4 cups brown sugar, packed
3/4 cup oil
2 eggs
1 teaspoon vanilla
1 1/2 cups grated zucchini
1/2 cup chopped walnuts
1/2 cup raisins

Steps:

  • Grease and flour a 10-inch fluted tube pan.
  • Preheat oven to 350°.
  • Stir together flour, baking powder, cocoa, spices, salt and baking soda; set aside.
  • In large bowl beat oil and brown sugar till well combined.
  • Add eggs and vanilla, blending well.
  • Stir in zucchini.
  • Stir nuts and raisins into dry mixture and then stir dry into the wet mixture until well mixed.
  • Pour into prepared pan.
  • Bake 350° 45-50 minutes till it tests done.
  • Cool 15 minutes, then turn out and finish cooling on wire rack.
  • Serve plain or topped with Cool whip/or whipped cream.

ZUCCHINI RAISIN SPICE CAKE



Zucchini Raisin Spice Cake image

Long-standing family favorite. I prefer mine made with chopped dates. Food processor makes it so easy. Adapted from The Pleasures of Your Food Processor by Norene Gilletz.

Provided by bonnie-one

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon allspice
1 cup walnuts
2 medium zucchini (2 c. grated)
3 eggs
1 1/2 cups brown sugar (packed)
1 cup oil
1 teaspoon vanilla
1 cup golden raisin (or chopped dates)

Steps:

  • Best if prepared with food processor:.Process dry ingredients about 10 seconds to blend. Empty into a large mixing bowl. Process nuts until chopped, about 6 seconds. Empty into a small bowl.
  • Using grater: Grate unpeeled zucchini, using medium pressure. Empty into a measuring cup and measure loosely packed.
  • Steel knife: process eggs with sugar for 1 minute. Do not insert pusher in feed tube. While machine running, Add oil and vanilla through tube. Process about 45 seconds. Add zucchini and process 8-10 seconds. Remove cover and add dry ingredients. SEE NOTE. Process 3 or 4 quick bursts, just until flour disappears. Sprinkle nuts and raisins over batter . Give 1 0r 2 more quick bursts.
  • Pour batter into greased and floured 9" by 13" baking pan, or 12-cup Bundt pan. Bake at 350 degrees for 55 to 60 minutes, or until cake tests done. Cool 15 minutes before removing from pan. Can be iced or glazed when cool, but it's great just plain. Keeps very well in fridge and freezes well.
  • NOTE: This amount of batter will nearly completely FILL the bowl of standard sized food processors, but probably not overflow. You can add zucchini mixture to dry ingredients in mixing bowl, Mix with wooden spoon until blended then add nuts and raisins, or dates.

Nutrition Facts : Calories 467.5, Fat 26.1, SaturatedFat 3.4, Cholesterol 46.5, Sodium 367.2, Carbohydrate 55.6, Fiber 2.4, Sugar 35.1, Protein 6.1

ZUCCHINI SPICE BUNDT CAKE



Zucchini Spice Bundt Cake image

A moist, dense spicy cake--similar to carrot cake. Frost when cool with cream cheese frosting, or serve warm unfrosted for a great breakfast bread.

Provided by Shelly Kelly

Categories     Quick Breads

Time 1h20m

Yield 1 full bundt cake

Number Of Ingredients 14

3 large eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon real vanilla
2 cups zucchini, freshly grated
2 3/4 cups sifted flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 tablespoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ginger
1 teaspoon salt
1 2/3 cups cinnamon baking chips (optional)
1 cup walnuts, broken

Steps:

  • Preheat oven to 350 degrees.
  • In large glass batter bowl, break eggs and stir well with fork. Add sugar,vanilla and oil to eggs and mix again with fork. Measure and sift 1 cup flour, baking soda, salt, baking powder and spices into batter. Stir lightly with fork until mixed. Measure remaining flour into sifter and add to batter. Add broken nut pieces and cinnamon chips, if desired. Mix.
  • Spray bundt cake pan with no stick spray and dust lightly with flour. Remove excess flour.
  • Pour batter into bundt pan evenly, then bake for 60 minutes. Let cool down to warm before removing from pan.
  • Frost if desired, when cool with Cream Cheese Frosting. Sprinkle with broken walnut or pecan pieces for garnish if desired.

ZUCCHINI SPICE CAKE



Zucchini Spice Cake image

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.

Provided by BECCARAE1

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h5m

Yield 24

Number Of Ingredients 14

3 cups grated unpeeled zucchini
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
2 cups white sugar
1 cup brown sugar
1 tablespoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
4 eggs
1 cup unsweetened applesauce
¾ cup vegetable oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
  • Place grated zucchini in a colander and set aside to drain.
  • 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.
  • Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 39.6 g, Cholesterol 31 mg, Fat 7.8 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 163.7 mg, Sugar 27 g

Tips:

  • Use fresh, grated zucchini for the best flavor and texture.
  • Be sure to drain the zucchini well before adding it to the batter, to prevent the cake from being too moist.
  • Don't overmix the batter, as this can make the cake tough.
  • Bake the cake in a preheated oven to ensure that it cooks evenly.
  • Let the cake cool completely before frosting it, to prevent the frosting from melting.

Conclusion:

Zucchini spice cake is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or as a snack. It is easy to make and can be customized to your own preferences. With its moist texture, sweet flavor, and warm spices, zucchini spice cake is sure to be a hit with everyone who tries it.

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