How much zucchini do I need to make a zucchini cake?

You will need about 1 and 3/4 cups of shredded zucchini, which weighs approximately 210 grams. This amount usually comes from one to two medium-sized zucchinis. Be sure to shred the zucchini finely for even moisture distribution throughout the cake.

Should I peel the zucchini before shredding it for zucchini cake?

Peeling zucchini is not necessary when making zucchini cake. Leaving the skin on adds color and nutrients to the cake and does not negatively affect the texture or taste. The green flecks from the peel are normal and add a rustic look to your baked cake.

Do I need to squeeze out excess water from shredded zucchini before using it in the cake?

Generally, you do not need to blot or squeeze out the moisture from shredded zucchini for zucchini cake. The water content helps keep the cake moist and tender. However, if you notice a large amount of liquid, a light blot with a paper towel can be done but avoid drying it completely.

Can I replace the oil in zucchini cake with a healthier alternative?

Yes, you can substitute vegetable oil with neutral oils like avocado or canola oil. Melted refined coconut oil can also be used if the other ingredients are at room temperature. Be cautious with substitutes like applesauce, which reduce fat but may change the cake’s texture. Avoid melted butter, as it can dry out the cake.

What pan type works best for baking zucchini cake, glass or metal?

Metal pans tend to bake zucchini cake faster and produce more browning on the edges because metal conducts heat better than glass. Glass pans heat more slowly and may require a longer baking time. Adjust baking times accordingly depending on the type of pan you use to prevent under- or over-baking.

Zucchini Cake Recipe With Simple Ingredients In 30 Minutes

Name: Zucchini Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: – 2 1/2 cups (313g) all-purpose flour; – 2 teaspoons baking powder; – 3/4 teaspoon baking soda; – 1/2 teaspoon salt; – 2 teaspoons ground cinnamon; – 1/2 teaspoon ground nutmeg; – 1 cup (240ml) vegetable oil; – 1 1/4 cups (250g) packed light or dark brown sugar; – 1/2 cup (100g) granulated sugar; – 1 cup (240g) unsweetened applesauce at room temperature; – 4 large eggs at room temperature; – 1 tablespoon pure vanilla extract; – 1 3/4 cups (210g) shredded zucchini with peel, not blotted or dried; – 1/4 cup (4 tablespoons; 56g) unsalted butter, sliced; – 8 ounces (226g) full-fat cream cheese, softened to room temperature; – 2 1/2 cups (300g) confectioners’ sugar; – 1 teaspoon pure vanilla extract; – Pinch of salt; – Zucchini for moisture and nutrition; – Applesauce to reduce fat, adds sweetness; – Cinnamon & Nutmeg for warm flavor boost; – Brown Butter in Frosting for nutty, rich taste

Ingredients

– 2 1/2 cups (313g) all-purpose flour

– 2 teaspoons baking powder

– 3/4 teaspoon baking soda

– 1/2 teaspoon salt

– 2 teaspoons ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1 cup (240ml) vegetable oil

– 1 1/4 cups (250g) packed light or dark brown sugar

– 1/2 cup (100g) granulated sugar

– 1 cup (240g) unsweetened applesauce at room temperature

– 4 large eggs at room temperature

– 1 tablespoon pure vanilla extract

– 1 3/4 cups (210g) shredded zucchini with peel, not blotted or dried

– 1/4 cup (4 tablespoons; 56g) unsalted butter, sliced

– 8 ounces (226g) full-fat cream cheese, softened to room temperature

– 2 1/2 cups (300g) confectioners’ sugar

– 1 teaspoon pure vanilla extract

– Pinch of salt

– Zucchini for moisture and nutrition

– Applesauce to reduce fat, adds sweetness

– Cinnamon & Nutmeg for warm flavor boost

– Brown Butter in Frosting for nutty, rich taste

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Instructions

1-Preheat the oven: Set to 350°F (177°C). Grease a quarter sheet pan well. This size gives perfect portions.

2-Mix dry ingredients: In a bowl, whisk 2 1/2 cups (313g) all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg. Set aside.

3-Whisk wet ingredients: In another bowl, combine 1 cup (240ml) vegetable oil, 1 1/4 cups (250g) packed brown sugar, 1/2 cup (100g) granulated sugar, 1 cup (240g) unsweetened applesauce, 4 large eggs, and 1 tablespoon pure vanilla extract. Whisk until smooth.

4-Combine: Gently stir dry into wet until just mixed. Avoid overmixing for tenderness.

5-Fold in zucchini: Add 1 3/4 cups (210g) shredded zucchini with peel. Fold lightly.

6-Spread batter: Pour into prepared pan, smooth evenly.

7-Bake: 45 to 50 minutes. Tent with foil after 30 minutes to avoid over-browning. Toothpick clean in center signals done.

8-Cool: Fully in pan on wire rack.

Notes

🥒 Use zucchini with skin on for added moisture and nutrients.
🧈 Brown butter thoroughly to achieve a rich, nutty flavor in the frosting.
🍰 Tent the cake with foil mid-baking to avoid excessive browning on top.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 30 g
Sodium: 200 mg
Fat: 18 g
Saturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 60 mg