Zucchini Cake Recipe

Name: Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 cups cake flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup applesauce; 1 cup dark brown sugar; 1 cup granulated sugar; 3 egg whites; Grated rind of one orange; 2 cups shredded zucchini; 1/2 cup cut-up dates

Servings: persons

3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup applesauce
1 cup dark brown sugar
1 cup granulated sugar
3 egg whites
Grated rind of one orange
2 cups shredded zucchini
1/2 cup cut-up dates

1
Preheat oven to 350 degrees.
2
Spray a bundt-style pan or 10-inch spring-form pan with center hole with nonstick cooking spray.
3
Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
4
Beat together applesauce, sugars, egg whites and orange rind.
5
Blend in flour mixture with mixer at medium speed, beating only until smooth; do not overbeat.
6
Stir in zucchini and dates.
7
Pour batter into prepared pan and bake 45 to 50 minutes or until knife inserted near center comes out clean.
8
Remove cake from pan, or if using spring-form, remove sides of pan and put cake on wire rack to cool completely.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups cake flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and more.

Yes, Zucchini Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Cake

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