Zucchini Spice Cake

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.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 237 Calories

Ingredients

• 1 cup brown sugar
• 2 cups white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• ¼ teaspoon ground nutmeg
• 1 cup unsweetened applesauce
• 3 cups all-purpose flour
• 4 eggs
• ¾ cup vegetable oil
• ¼ teaspoon ground cloves
• 1 ½ teaspoons baking soda
• 1 tablespoon ground cinnamon
• 3 cups grated unpeeled zucchini

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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