Zucchini Cake

Zucchini Cake 'n Ice Cream

Zucchini Cake ‘n Ice Cream

Need to disguise zucchini so your kids will eat it? Treat the kids to this cake and they will think you have flipped. They will not even know it is there, especially if you peel the zucchini first. I have shredded it very fine and the texture is not even noticeable. This cake is so moist it will satisfy the most fussy of eaters.  Use this “Kid Approved” recipe and you will never go wrong.

Zucchini Cake is great for snacks and picnic desserts. Easy to prepare and freeze for times when you are in a rush for something special at work. If you are overwhelmed with zucchini, why not shred it and freeze it in the exact amount needed for the recipe, and when you are ready to make it, just thaw, squeeze out the moisture a bit and put it into your recipe. Alternatively, this cake freezes well too.  Make it in a square pan or round coffee-cake pan. Top this cake with butter icing or a glaze or just powdered sugar, the decision is yours to make.


2 1/2 cups spelt flour or 2 cups all-purpose flour
1/2 cup cocoa
1 tsp baking soda
2 1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
3/4 cup butter
2 cups sugar, I use less…
3 eggs
2 tsp vanilla
2 tsp grated orange peel (optional)
2 cups peeled, shredded zucchini
1/2 cup rice milk or regular milk
1/2 cup chocolate chips and/or 1 cup walnuts or pecans
glaze (optional)

Preheat oven 350 degrees
1. combine dry ingredients and set aside
2. beat together, butter and sugar until smooth. Add eggs to the batter and sugar mixture one at a time, beating well after each addition. Stir in vanilla, peel and zucchini.
3. Alternately stir the dry ingredients and the milk into the zucchini mix, with the nuts at the last.
4. Pour the batter into a greased and flour-dusted pan. I use a large baking pan. Some use a bundt pan. Baking depends on the size of pan used. Bake in oven for about 50 minutes (test at 45) or until a wooden pick inserted in the centre comes out clean. Cool in pan for 15 minutes if turning it out. let cool thoroughly.
5. Drizzle glaze over cake.

Glaze: Mix 2 cups powdered sugar, 3 tbsp milk and 1 tsp vanilla. Beat until smooth.

*I believe this recipe will make two Zucchini loaves if put in loaf pans. Watch the baking times as they will vary.

**I never use the optional items, but put them in just in case you would like to try them.

Sure to be a hit this season with all that Zucchini around!  Enjoy L.L #localfood, #CSA, #organic, #LdnOnt

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1 Response to Zucchini Cake

  1. Pingback: {gluten free} zucchini bread | our school at home

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