Zucchini spice cake
User Reviews
5.0
3 reviews
Excellent
Zucchini spice cake
Report
This zucchini spice cake is the best sheet cake we've ever had; it's light and airy, yet incredibly moist, and packed with flavor. While the zucchini plays a supporting role, the homemade spice blend truly steals the show. Instructions for preparing the spices are included in the recipe.
Share:
Ingredients
Zucchini batter:
- 2 medium zucchini
- 3 eggs at room temperature
- 1 ¼ cups granulated sugar
- 2 ⅓ cups all-purpose flour
- ½ cup sunflower oil (or canola)
- 1 teaspoon baking powder
Gingerbread spice mix:
- 1 Tablespoon lemon zest freshly grated
- 1 teaspoon ground cinnamon
- 2 Tablespoons cocoa powder unsweetened
- ½ teaspoon cloves whole
- ½ teaspoon allspice whole
- 1 star anise
Misc.:
- 1 Tablespoon solid fat to grease the baking pan
- 2 Tablespoons breadcrumbs or flour to sprinkle the greased pan
- 2 Tablespoons powdered sugar to sprinkle on baked cake
Instructions
- Make homemade gingerbread spice: Grind 1 star anise, ½ teaspoon cloves, and ½ teaspoon allspice in a clean electric grinder. Sift the spice blend through a coarse sieve to catch any large chunks of unmixed spices. Grind these coarse pieces again and sieve them until you have a fine, well-mixed spice blend.
- Peel 2 medium zucchini and grate it finely on a hand grater with small holes. Squeeze the excess moisture through a sieve and set it aside, you will use it in a while.
- In a large bowl, combine 2 ⅓ cups all-purpose flour, 1 teaspoon baking powder, 2 Tablespoons cocoa powder unsweetened, 1 teaspoon ground cinnamon, and the homemade spice blend.
- Using a hand-held electric mixer with whisk attachement, beat 3 eggs with the 1 ¼ cups granulated sugar until foamy - add the sugar gradually. Be patient, as this process can take about five minutes or more. Don't hesitate to use the higher speed on the mixer. Finally, add the lemon zest and mix well.
- Gradually add ½ cup sunflower oil, dry flour mixture, 1 Tablespoon lemon zest, and zucchini juice to the beaten egg mixture, whisking with a hand mixer on low speed. Finally, stir in the shredded zucchini.
- Prepare a baking pan: grease it with butter or oil and dust with fine breadcrumbs. Pour batter onto the pan and smooth the surface.
- Bake the spiced zucchini cake in a preheated oven at 350 °F for 35 minutes. At the end of baking, insert a wooden toothpick into the cake. If it comes out dry, you're done!
Notes
- SERVING:
- EQUIPMENT:
- The basic recipe makes 12 slices.
- SERVING: Let the baked spice cake cool, then cut it into slices. Dust with powdered sugar and serve. Nothing complicated!
- EXTRA TIP: You can cut the cake lengthwise, spread it with jam, and then reassemble it. Or put a little jam or fruit puree on a plate to the cake slice and top with a dollop of sour cream or whipped cream.
- EQUIPMENT: Grab any 9x13" sheet pan you have available. If you use a larger baking sheet, the cake will be flatter and take less time to bake.
- Squeezed zucchini juice will serve instead of milk or other liquid and will ensure that the batter is just the right amount of runny and not too thick.
- If you're a fan of chocolate, glaze the gingerbread with chocolate icing at the end!
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
41mg
(14%)
Sodium
67mg
(3%)
Potassium
147mg
(4%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
126IU
(3%)
Vitamin C
7mg
(8%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 67mg | 3% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
