Zucchini Carrot Cake, White Plate, Fork

Zucchini Coffee Cake

You’d hardly know it’s zucchini season if you looked in our kitchen!  Joking!  I have to admit there’s a whole lot of things being made using zucchini these days!  And this moist, spicy, quick to make cake is one of them.   It’s great with not only coffee but we’ve had it for breakfast too! It freezes very well.

Makes One 13 x 9 x 2” Cake

1 ½ cups unbleached flour
½ cup whole wheat flour
2 tsp. baking soda
1 tsp. salt (scant)
¼ tsp. baking soda
1 Tbsp. cinnamon
3 large eggs
1 cup vegetable oil
1 cup granulated sugar (scant)
½ cup golden sugar (not packed)
2 medium-sized zucchini grated (2 cups)
2 tsp. pure vanilla extract
1 cup raisins (preferably Thompson)
1 cup chopped walnuts

Make the Cake:

Either spray with non-stick cooking spray or grease with butter a 9 x 13 x 2” baking pan.

Preheat the oven to 350 F.

Sift the two flours together. Resift with baking soda, salt, baking powder and cinnamon onto wax paper.

Combine eggs, oil, sugar, zucchini and vanilla in a large mixing bowl; beat with a spoon until well mixed. Stir in the flour mixture until smooth.

Stir in the raisins and nuts; pour the mixture into the prepared pan. Bake the cake in the preheated oven for approximately 40 minutes until it springs back when lightly pressed with a fingertip.

Cool in the pan on a wire rack.


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