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.
Ingredients:
- 3 cups grated unpeeled zucchini
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 2 cups white sugar
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 eggs
- 1 cup unsweetened applesauce
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch pan.
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.
Preparation time: 20 mins
Cook time: 45 mins
Total time: 3 hrs 5 mins
Servings: 24 – Yield: 1 – 9×13 inch cake
Nutrition:
Calories:236.5
