Zucchini Cake

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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Zucchini Cake
gluten free zucchini cake
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Rating: 0
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Rate this recipe!
Course Breakfast, Dessert
Prep Time 20
Cook Time 55-60 minutes
Servings
Ingredients
Zucchini Cake
Brown Sugar Walnut Glaze
Course Breakfast, Dessert
Prep Time 20
Cook Time 55-60 minutes
Servings
Ingredients
Zucchini Cake
Brown Sugar Walnut Glaze
gluten free zucchini cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Zucchini Cake
  1. Shred zucchini. Wring excess moisture out of the shredded zucchini by placing it in the center of one or two kitchen towel(s) and twisting until most of the moisture has been removed. The shredded zucchini needs to be fairly dry before being added to the cake batter.
  2. Preheat oven to 350°.
  3. Measure out eggs, olive oil, granulated sugar and vanilla into a large bowl or stand mixer. Beat on medium until combined and light in color.
  4. In a separate bowl, measure out all dry ingredients. Whisk well to combine.
  5. Gradually add dry ingredients to the wet ingredients, beating on low in between each addition until well incorporated.
  6. Add walnuts to the mix and beat until well incorporated.
  7. On low, add dry shredded zucchini to the mix and beat until just incorporated.
  8. Spray Bundt pan with cooking spray. If spray collects at the bottom of pan, invert pan onto a paper towel for a minute to drain excess spray. If desired, sprinkle raw sugar around the insides of the pan before adding the batter.
  9. Pour batter into prepared pan, making sure the batter is evenly distributed. Smooth out top of batter. Bake at 350° for 50-55 minutes, or until a tester inserted into the center of the cake comes out clean. If you use an instant thermometer to test your cakes, the finished temperature of this cake should be between 207-210°.
  10. Set pan on a cooling rack. After fifteen minutes, invert the cake onto the cooling rack. Allow the cake to cool completely. If serving the same day, while cake is cooling, make the glaze. When cake is cooled, transfer to a serving plate.
Brown Sugar Walnut Glaze
  1. In a small pot, add butter, milk and maple syrup. On low, heat until the butter has melted and everything is well combined.
  2. Add brown sugar to the pot and stir to incorporate.
  3. Add the walnuts and stir to incorporate.
  4. Continue to stir the glaze just until it comes to a very gentle simmer. Remove from heat.
  5. Add powdered sugar and gently stir to combine. This glaze can be made ahead of time and refrigerated. When needed, microwave on low for 30 seconds at a time, stirring in between until the glaze has returned to liquid. Stir well before glazing cake.
  6. Before serving, glaze cake, sprinkling with additional chopped walnuts, if desired.
Recipe Notes

This zucchini cake is gluten free, dairy free and vegetarian.

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