Rating: 4.5 stars 4.7
98 Ratings
  • 5 star values: 76
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. It is a dense cake reminiscent of carrot cake. I frequently add in an extra cup of stir-ins. Raisins, flake coconut, and walnuts or pecans are favorites.

Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
2 hrs
total:
3 hrs 5 mins
Servings:
24
Yield:
1 - 9x13 inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.

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  • Place grated zucchini in a colander and set aside to drain.

  • Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.

  • Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.

Cook's Note

If you would like, add up to 1 cup of raisins, flake coconut, walnuts, or pecans, when you add the zucchini in Step 3.

Nutrition Facts

237 calories; protein 2.9g; carbohydrates 39.6g; fat 7.8g; cholesterol 31mg; sodium 163.7mg. Full Nutrition
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