This vintage zucchini cake recipe is a moist, warmly spiced treat made with grated zucchini, cinnamon, and a hint of vanilla. Zucchini brings a tender texture and natural sweetness, making it a beloved bake during harvest season. Whether made plain or with the addition of raisins or nuts, it’s perfect with a cup of coffee or as a lightly sweet dessert. It’s an easy, one-bowl recipe that bakes into dense, fragrant loaves, great for gifting or freezing.
Ingredients
- 2 cups sugar
- 1 cup oil
- 2 cups zucchini (finely grated)
- 2 eggs
- 3 cups flour
- 2 tsp cinnamon
- 1 tsp salt
- ¼ tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
Optional:
- ½ cup raisins ( or chopped nuts)
Instructions
Step 1: Mix Wet Ingredients
- In a large bowl, combine sugar, oil, eggs, and grated zucchini. Mix well.
Step 2: Add Dry Ingredients
- Add flour, cinnamon, salt, baking powder, and baking soda to the bowl. Mix until just combined.
Step 3: Add Flavor and Extras
- Stir in vanilla. Optionally, fold in raisins or nuts.
Step 4: Prepare Pans and Bake
- Pour batter evenly into two greased and floured loaf pans.
Step 5: Bake
- Bake at 350°F for about 1 hour, or until a toothpick inserted in the center comes out clean.
Tips
- Squeeze excess moisture from grated zucchini for a firmer crumb.
- Add chopped nuts or raisins as suggested on the card for texture.
- Sprinkle powdered sugar on top instead of frosting for a simple finish.
- Bake in two loaf pans for gift-giving or freezing.
- Add a pinch of nutmeg or cloves to deepen the spice flavor.
- Use half whole-wheat flour for a heartier texture.
- Serve warm with whipped cream or vanilla ice cream.
- Let the cake rest overnight for improved moisture and flavor.
Nutrition
Calories: 325kcalCarbohydrates: 48gProtein: 2gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 21mgSodium: 108mgPotassium: 96mgFiber: 1gSugar: 26gVitamin A: 62IUVitamin C: 4mgCalcium: 48mgIron: 2mg
Tried this recipe?Let us know how it was!