Zucchini Spice Cake
User Reviews
5
Zucchini Spice Cake
Description
Zucchini Spice Cake mixes eggs, vegetable oil, buttermilk, and vanilla with a dry blend of flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Shredded zucchini is gently folded in without pressing out the moisture, allowing the vegetable's natural water content to maintain the cake's moistness. The batter is thick and poured into a greased and floured pan before baking.
Baking at 350°F until a tester comes out clean creates a cake with a tender crumb and a subtly spiced flavor profile highlighted by cinnamon and nutmeg. The use of buttermilk adds acidity and moisture, balancing the sweetness and contributing to crumb structure.
This cake is suitable as a dessert or snack. It can be served plain or with frosting of choice after cooling in the pan. The recipe accommodates either low-fat or full-fat buttermilk, and substitutions like allspice for nutmeg are possible. Proper flour measuring by spooning and leveling ensures the right texture.
Ingredients
- 4 egg large
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 3 cup zucchini shredded
- 3 cups all-purpose flour spooned and leveled
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon nutmeg ground
Instructions
- Preheat oven to 350 F. Grease and flour a 9x13-inch baking pan.
- In a large bowl, beat eggs.
- Stir in vegetable oil, buttermilk, and vanilla until well-combined.
- Add flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in until just combined. Batter will be thick.
- Add shredded zucchini, and stir until just combined.
- Pour batter into prepared pans.
- Bake for about 25-40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- Remove from oven, and let the cake cool in pan before frosting.
Notes
- Use shredded zucchini without squeezing out moisture to retain cake moisture.
- Measure flour by spooning into the cup lightly and leveling off to avoid dense cake.
- Either low-fat or full-fat buttermilk works for this recipe.
- Consider substituting allspice for nutmeg if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 219kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 33mg | 11% |
| Sodium | 223mg | 9% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 34mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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