Zucchini Spice Cake

This is a dense cake reminiscent of carrot cake. You can add in an extra cup of stir-ins. Raisins, flake coconut, and walnuts or pecans are favorites.


24 servings


3 cups grated unpeeled zucchini
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 cups granulated (white) sugar
1 cup brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
4 large eggs
1 cup unsweetened applesauce
3/4 cup vegetable oil
1 teaspoon vanilla extract


Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with Pan Release or cooking spray.

Place grated zucchini in a colander and set aside to drain.

In a large bowl, whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt until well blended. In a separate bowl, beat the eggs, applesauce, oil, and vanilla until smooth. Fold in the flour mixture, then stir in the zucchini and any additional stir-ins. Pour the batter into the prepared pan.

Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting.

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