In the spring, everyone is so eager to start their garden. We plan all winter, start our seeds indoors and fuss over them until it is time for them to go outside into the garden. Jessica planted a few too many zucchini plants this year and even though the season is slowly coming to an end, she has zucchinis everywhere. It is a little insane. We tried using them as many ways as possible. We sliced and fried some, turned some into zucchini bread, zucchini lasagna, and zoodles. A bunch of them made their way to our local food pantry. But the zucchini kept on coming. What else could you possibly do with zucchini? I figured, if you can put carrots and beets into a cake, why not make a zucchini cake?
And can I just tell you – it is amazing! I have made a ridiculous amount of cakes in my day, but I put this zucchini cake right up there at the very top of my all time favorites. Now even though I have to admit that whatever recipe I am working on tends to get a temporary ride at the top of the favorite list, this zucchini cake has staying power.
Just sweet enough and warm with spice, it is perfect for any time of the day. We love it with the brown sugar walnut glaze, but the zucchini cake is delicious all on its own.
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