Zucchini Spice Cake
Share
Zucchini Spice Cake
Makes a 9x13 pan (stays moist for days and freezes well)
Prep Time: 10-15 minutes
Bake Time: 40-50 minutes
This recipe was developed for two reasons: one, to use up a big zucchini that was given as a gift from a neighbour. Two: we love a cake that can be served at any time of the day, as this cake is especially good for a lazy cottage or camping morning to snack on with coffee!
The method could not be simpler: everything mixed together in a giant bowl! We've used dates here (for the raisin haters!) but it also works fantastic with raisins as well (soak in the same way as in step 3). We've also added in a grated carrot as well for a lighter colour.
Recipe:
1 cup chopped dates
2 cups grated zucchini
1 cup white sugar
1 cup brown sugar
1 1/2 cups flour
2 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
1 tsp. salt
1 cup oil (canola, vegetable or olive)
1 tbsp. vanilla
3 large eggs
1 tbsp. orange or lemon rind (optional)
- Preheat oven to 350 F
- Line a 9x13 pan with parchment paper, or grease lightly with butter
- Place dates in a bowl and cover with hot tap water. Set aside while you continue with recipe.
- Grate zucchini and set aside.
- In a large mixing bowl place both sugars, flour, baking soda, baking powder, all the spices and the salt. Whisk together until well combined.
- Make a bit of a well in the bowl, and add in oil, vanilla and eggs. Use a wooden spoon to beat all together well.
- Drain dates and stir in with zucchini and zest, if using.
- Use a spatula to scrape into prepared pan, and bake for 40-50 minutes, or until a toothpick comes out clean.
- Cool completely in the pan on a rack. Snack away! Perfect for breakfast on the run too!
