Zucchini Raspberry Cake

Name: Zucchini Raspberry Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 slices
Ingredients: 2/3 cup unsalted butter; 1 cup granulated sugar; 4 eggs; 2 tablespoons finely grated lemon zest; 2 tablespoons lemon juice; 1 teaspoon vanilla extract; 1 cup ricotta cheese; 2 cups all-purpose flour; 2 teaspoons baking powder; 2 cups grated zucchini; 1 cup fresh raspberries

User Reviews

5.0

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings
8 slices
Calories
442 kcal
Course
Dessert, Breakfast
Cuisine
American

Zucchini Raspberry Cake

Rhea Duncan

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Zucchini Raspberry Cake is an incredibly yummy and rich dessert made with fresh zucchini and raspberries, and lemon zest for a refreshing flavor.

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Ingredients

Servings

2/3 cup unsalted butter softened to room temperature
1 cup granulated sugar
4 eggs
2 tablespoons finely grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup ricotta cheese
2 cups all-purpose flour
2 teaspoons baking powder sifted
2 cups grated zucchini drained
1 cup fresh raspberries

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Instructions

Preheat oven to 350°F and grease a bundt cake pan with some baking spray.
Next, add the butter and sugar in a large bowl and using an electric mixer beat for a few minutes, until pale and creamy.
After that, add the eggs, one at a time, beating well after each addition. Make sure to scrape the sides and bottom of the bowl.
Add the lemon zest, juice, ricotta, and vanilla, and mix for another minute.
After that, add the dry ingredients: the flour, and baking powder, and mix until just combined.
Next, add the grated zucchini and using a rubber spatula fold them in and distribute them evenly.
Finally, add the fresh raspberries, and using the same rubber spatula, gently fold them in into the batter.
Transfer batter to the prepared bundt cake pan and bake for 50–55 minutes, or until a toothpick inserted into the cake comes out clean. Or with just a few crumbs, but NOT raw cake.
Allow the zucchini raspberry cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Sprinkle with powdered sugar on top and decorate with fresh raspberries before serving.

Nutrition Information

Show Details

Calories 442kcal (22%) Carbohydrates 52g (17%) Protein 10g (20%) Fat 23g (35%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 138mg (46%) Sodium 186mg (8%) Potassium 426mg (12%) Fiber 3g (12%) Sugar 27g (54%) Vitamin A 914IU (18%) Vitamin C 16mg (18%) Calcium 177mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 442 kcal

% Daily Value*

Calories	442kcal	22%
Carbohydrates	52g	17%
Protein	10g	20%
Fat	23g	35%
Saturated Fat	13g	65%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	138mg	46%
Sodium	186mg	8%
Potassium	426mg	9%
Fiber	3g	12%
Sugar	27g	54%
Vitamin A	914IU	18%
Vitamin C	16mg	18%
Calcium	177mg	18%
Iron	3mg	17%