Zucchini Raspberry Cake
User Reviews
5
Zucchini Raspberry Cake
Description
This Zucchini Raspberry Cake starts with softened unsalted butter and sugar creamed until light and creamy. Eggs are added one at a time before mixing in lemon zest, lemon juice, ricotta cheese, and vanilla extract. Dry ingredients include all-purpose flour and baking powder, which are mixed in until just combined to avoid overworking the batter.
Grated, drained zucchini is folded into the batter for moisture and subtle vegetable flavor, followed by gently folding in fresh raspberries, which add bursts of tartness and natural color throughout the cake. The batter is transferred to a greased bundt pan and baked for about 50 to 55 minutes until a toothpick inserted comes out clean or with a few crumbs but no wet batter.
The finished cake features a soft crumb with moistness from zucchini and ricotta, contrasted by the tender raspberry pieces and brightness from lemon. It is suitable as a dessert or a snack cake, offering an interesting combination of fruit and vegetable ingredients in a single cake.
Ingredients
- 2/3 cup butter softened to room temperature, unsalted
- 1 cup granulated sugar
- 4 egg
- 2 tablespoons lemon finely grated 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 zucchini drained, grated
- 1 cup raspberries fresh
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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