Soft Zucchini Spice Cake
This Soft Zucchini Spice Cake is a delightful blend of spices and moist zucchini, perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 cups grated zucchini
- 1/2 cup chopped walnuts optional
Instructions
Preparation
- Wash and grate the zucchini. Squeeze out excess moisture using a towel.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, beat the butter with granulated sugar and brown sugar until creamy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in zucchini and walnuts.
- Grease and flour a 9-inch round cake pan.
- Pour the batter into the prepared pan and smooth the top.
- Bake at 350°F for 50-60 minutes, until a toothpick inserted in the center comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Storage
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Pro Tips: Ensure zucchini is well-drained.
Ingredient Substitutions: Use pecans instead of walnuts.
How to Serve: Perfect with whipped cream.
Storage & Freshness: Best consumed within 3 days.
Make-Ahead Tips: Batter can be prepared a day in advance.
Ingredient Substitutions: Use pecans instead of walnuts.
How to Serve: Perfect with whipped cream.
Storage & Freshness: Best consumed within 3 days.
Make-Ahead Tips: Batter can be prepared a day in advance.