This zucchini spice recipe is a dense cake reminiscent of carrot cake. I created the dish to make use of a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. I frequently add an extra cup of stir-ins — raisins, flaked coconut, and walnuts or pecans are favorites.
Ingredients
- unpeeled zucchini: 3 cups (grated)
- all-purpose flour: 3 cups
- ½ teaspoons baking soda: 1 piece
- baking powder: 1 tsp
- white sugar: 2 cups
- brown sugar: 1 cup
- ground cinnamon: 1 Tbsp
- ground cloves: 0.25 tsp
- ground nutmeg: 0.25 tsp
- salt: 0.5 tsp
- eggs: 4 piece
- unsweetened applesauce: 1 cup
- vegetable oil: 0.75 cup
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease one 9x13-inch pan.
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Place grated zucchini in a colander and set aside to drain.
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Whisk together flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in flour mixture, then stir in zucchini. Pour batter into the prepared pan.
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Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.
