Zucchini Spice Cake

It seems that no matter what the weather is like the zucchini prosper!  I picked several to give away and kept these two monsters for myself since all they might be good for is to grate and use in baking.

2 zucchini

I read through many different zucchini cake recipes before I combined three different recipes to come up with this winner!  I love a cake that you can eat anytime of the day, even for breakfast!

Zucchini Spice Cake

Makes a 9″ x 13″ cake

3 1/2 cups grated unpeeled zucchini
1 1/2  cup white flour
1 1/2  cup whole wheat flour
1 1/2  teaspoon baking soda
1 teaspoon baking powder
1/2 cup white sugar
3/4 cup brown sugar
1 teaspoon cinnamon
1/4  teaspoon allspice*
1/4  teaspoon ginger*
1/4  teaspoon nutmeg
1/2  teaspoon salt
3 eggs
1 cup sour cream
1/2  cup vegetable oil
1 tablespoon vanilla
*could also use cloves instead, just raid your spice cupboard and use what you like!

Topping (optional)
1/2  cup white sugar
1/2  cup brown sugar
1/2  cup flour
1/4  cup butter, softened
1 teaspoon cinnamon

  1. Preheat oven to 350 degrees. Grease and flour a 9″ x 13″ pan.
  1. Place grated zucchini in a colander and set aside to drain. If adding the topping make this now by combing all the topping ingredients, mix together until crumbly, and set aside.
  1. Stir together flours, sugars, baking soda, baking powder, and spices.
  1. In a separate bowl beat together the eggs, sour cream, oil, and vanilla. Fold in the flour mixture, then add the zucchini. Pour batter into the prepared pan. Sprinkle on topping mixture.
  1. Bake 55 minutes or until a toothpick inserted in the center comes out clean or center of the cake springs back when touched.


Pat Speth author of:  Nickel QuiltsMore Nickel Quilts, Amazing Nickel QuiltsNickel Quilts & Borders, and The Big Book of Nickel Quilts

To schedule a Nickel Quilt lecture or workshop contact Pat at the email below.

Email: pat@patspeth.com


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