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Zucchini spice cake
5 from 3 votes

Zucchini spice cake

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.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 12
Calories: 298 kcal
Course: Dessert
Cuisine: Czech

Ingredients

Zucchini batter:
  • 2 medium zucchini
  • 3 egg 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 freshly grated, zest
  • 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 breadcrumb to sprinkle the greased pan, or flour
  • 2 Tablespoons powdered sugar to sprinkle on baked cake

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare a baking pan: grease it with butter or oil and dust with fine breadcrumbs. Pour batter onto the pan and smooth the surface.
  7. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 298

% 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.