Zucchini Spice Cake Recipe ๐ฅ๐ฐ
Overview:
This Zucchini Spice Cake recipe might sound a bit unconventional, but trust me, it’s a delightful surprise for your taste buds! Moist, flavorful, and surprisingly easy to make, this dessert is a perfect blend of sweetness and spice. Don’t let the zucchini throw you off โ it adds moisture and a subtle veggie goodness that complements the warm spices beautifully. Give it a try and prepare to be pleasantly surprised!
Nutritional Information:
- Calories: 2651.7
- Fat Content: 84.4g
- Saturated Fat Content: 22.1g
- Cholesterol Content: 423mg
- Sodium Content: 5284.5mg
- Carbohydrate Content: 439.1g
- Fiber Content: 14.6g
- Sugar Content: 273.2g
- Protein Content: 42.8g
Ingredients:
- 1 cup shredded zucchini
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions:
| Step | Description |
|---|---|
| 1. | Preheat oven to 350ยฐF (175ยฐC). |
| 2. | Prepare pan: Grease and flour a bundt pan. You can also use non-stick cooking spray for easy release. |
| 3. | Mix dry ingredients: In a large bowl, combine sugar, flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Mix well to ensure even distribution of spices. |
| 4. | Blend wet ingredients: Add eggs, vegetable oil, and vanilla extract to the dry mixture. Mix at low speed until well blended. |
| 5. | Incorporate zucchini: Fold in the shredded zucchini until evenly distributed throughout the batter. |
| 6. | Transfer to pan: Pour the batter into the prepared bundt pan, spreading it evenly. |
| 7. | Bake: Place the pan in the preheated oven and bake for approximately 60 minutes, or until a toothpick inserted near the center comes out clean. |
| 8. | Cool: Allow the cake to cool in the pan on a wire rack for about 10 minutes. This helps it set and makes it easier to remove from the pan. |
| 9. | Serve: Once cooled slightly, carefully remove the cake from the pan and transfer it to a serving plate. Serve it plain, dusted with confectioners’ sugar, or drizzled with your favorite glaze. Enjoy your moist and flavorful Zucchini Spice Cake! |
Recipe Notes:
- Fresh Zucchini: Grate the zucchini using the large holes of a box grater. You can leave the skin on for added texture and color.
- Spice Variation: Feel free to adjust the spices according to your preference. You can increase or decrease the amounts of cinnamon, nutmeg, and cloves to suit your taste.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life. This cake also freezes well โ simply wrap slices tightly in plastic wrap and store in a freezer-safe bag or container for up to 3 months.
Conclusion:
Don’t let the unusual combination of ingredients deter you from trying this Zucchini Spice Cake recipe. It’s a wonderful way to sneak some veggies into your dessert while indulging in a moist and flavorful treat. Whether you serve it as a sweet ending to a meal or enjoy it with a cup of tea or coffee, this cake is sure to become a favorite in your recipe collection. Give it a try and savor the delightful blend of spices and sweetness!
