Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Zucchini Spice Cake
Moist Zucchini Spice Cake Recipe. Check out the step-by-step photos and tips above the recipe.
Course
Dessert
Cuisine
American
Prep Time
25
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
50
minutes
minutes
Servings
20
servings
Calories
219
kcal
Author
Kate @ I Heart Eating
Ingredients
4
large eggs
3/4
cup
vegetable oil
3/4
cup
buttermilk¹
2
teaspoons
vanilla extract
3
cup
shredded zucchini
2
3
cups
all-purpose flour³
spooned and leveled
1 ½
cups
granulated sugar
1 ½
teaspoons
baking soda
1
teaspoon
baking powder
1
teaspoon
salt
1
tablespoon
ground cinnamon
1/4
teaspoon
ground nutmeg
4
Instructions
Preheat oven to 350 F. Grease and flour a 9x13-inch baking pan.
In a large bowl, beat eggs.
Stir in vegetable oil, buttermilk, and vanilla until well-combined.
Add flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in until just combined. Batter will be thick.
Add shredded zucchini, and stir until just combined.
Pour batter into prepared pans.
Bake for about 25-40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
Remove from oven, and let the cake cool in pan before frosting.
Notes
Low-fat or full-fat ok.
Don't squeeze out moisture. Just shred the zucchini and place it in a collander until ready to use.
To properly measure the flour, sift or stir the flour. Then, lightly spoon into a measuring cup without packing and level off.
Allspice can be subbed for the nutmeg.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
219
kcal
|
Carbohydrates:
31
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
7
g
|
Cholesterol:
33
mg
|
Sodium:
223
mg
|
Potassium:
115
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
90
IU
|
Vitamin C:
3.4
mg
|
Calcium:
34
mg
|
Iron:
1.1
mg