Zucchini Layer Cake Recipe

I absolutely adore this zucchini cake recipe because it strikes the perfect balance between indulgence and a hint of healthiness with those hidden veggies. Plus, the warm spices like cinnamon and nutmeg, combined with the rich sweetness from the sugars, make it effortlessly nostalgic and comforting.

Nutrition and indulgence coexist beautifully in this Zucchini Layer Cake. The recipe calls for 2 cups of all-purpose flour, which has the duality of making the cake airy yet substantial.

Grated zucchini (making sure to use the fine side of the box grater) adds a lot of moisture—not to mention the vaguely superfood-ish quality that zucchini in a dessert has. I sweeten the cake with a combination of granulated sugar and light brown sugar.

The latter makes the cake taste a little more caramelly, and it, along with the (typical) creaming of the sugar and eggs, ensure that the cake has a delightful rise.

Ingredients

Universal flour: Supplies structure and texture; a principal source of carbohydrates.

Zucchini, grated: Contributes liquid; contains an abundance of vitamins and fibrous material.

Sugar, in granulated form, adds sweetness to the cake; it’s a direct ingredient in providing quick energy to the cake eater.

Brown sugar: Sweetness with a hint of molasses.

Oil derived from vegetables: Ensures that the cake retains its moistness; provides a healthy dose of fats.

Bind ingredients; provide protein and structure—these are functions of the egg.

Cinnamon, the spice that brings warmth to flavors, potentially delivers health perks.

Walnuts: Provide crunch; contain a wealth of healthy fats and proteins.

Ingredient Quantities

• 2 cups all-purpose flour
• 2 cups grated zucchini
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)

Instructions

1. Set your oven to 350°F (175°C) to heat while you prepare the baking pans. Use the shortening of your choice to grease the insides of the two 9-inch round cake pans. Be generous with the grease, as this will help the cakes come out of the pans easily. Then, use either flour or ground nuts to coat the insides of the pans.

2. In a big bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg, and whisk them together.

3. In a different bowl, beat the eggs until light. Add to them the granulated sugar, the brown sugar, the vegetable oil, and the vanilla extract. Stir until smooth.

4. Little by little, incorporate the dry ingredients into the wet ingredients, mixing until barely combined.

5. Grate the zucchini and fold it in. If you are using walnuts and raisins, also fold them in.

6. Evenly divide the cake batter between the pans prepared for baking.

7. Place in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool the cakes in the pans for about 10 minutes. Then turn them out onto wire racks and let them cool completely.

9. When it has cooled, you can put your preferred frosting on the cake or leave it unfrosted.

10. When it comes to delectable zucchini layer cake, the following steps are essential: Slice, serve, and enjoy!

Equipment Needed

1. Oven
2. Two 9-inch round cake pans
3. Mixing bowls (at least two)
4. Whisk
5. Beater or electric mixer
6. Grater (for zucchini)
7. Measuring cups
8. Measuring spoons
9. Spatula
10. Wire racks
11. Toothpick (for testing doneness)

FAQ

• Q:Is it permissible to use whole wheat flour in place of all-purpose flour?
  A: Yes, you can use whole wheat flour. But the cake will be more dense. You might also try using half whole wheat flour and half all-purpose flour. That should make for a lighter cake that you can feel good about.
• Q:Is it necessary to peel the zucchini before grating?
  A: Peeling the zucchini isn’t necessary; it’s a cake. The skin is thin, and the nutrients and color it gives the cake make it better. Plus, don’t you hate when something tells you to peel a fruit or vegetable? It feels so wrong.
• Q:How do I ensure the zucchini cake is moist?
  A: Moisture is key, and the grated zucchini delivers. When measuring, pack the zucchini tightly, but do not squeeze out any of its liquid gold.
• Q:Is it possible to bake this cake without incorporating nuts and raisins?
  Q: Are the nuts and raisins essential to the recipe?

  A: No, they’re not essential. They’re just another ingredient that makes this dish delicious. But you could also substitute the nuts and raisins for other, equally delicious components.

• Q:How should I store the cake?
  A: An airtight container is the best choice for storing the zucchini layer cake. Left out at room temperature, it will last for 3 days. In the refrigerator, it can last for a week.
• Q:Is it possible to freeze this cake?
  Yes, it can be tightly wrapped in plastic wrap and foil or stored in an airtight container. It can be frozen for up to 3 months.

Substitutions and Variations

To make this gluten-free: Instead of 2 cups all-purpose flour, use 2 cups gluten-free all-purpose flour blend.
To make a dish healthier, substitute 1 cup vegetable oil with 1 cup unsweetened applesauce.
To lower the sugar content: Replace 1 cup of granulated sugar with 3/4 cup of coconut sugar.
To prepare it without dairy: Substitute with 3 tablespoons of flaxseed meal combined with 9 tablespoons of water (let it sit to thicken) for 3 large eggs.
To achieve a different spice profile: Use 1 teaspoon of ground ginger in place of 1 teaspoon of ground cinnamon.

Pro Tips

1. Squeeze the Zucchini Before folding the grated zucchini into the batter, gently squeeze out excess moisture using a clean kitchen towel. This will help ensure the cake has a better texture and isn’t too dense or soggy.

2. Toast the Walnuts If you’re using walnuts, consider toasting them lightly in a dry skillet over medium heat before adding them to the batter. This will enhance their flavor and add a delicious crunch to the cake.

3. Spice Adjustment For a more robust flavor, you can increase the spices slightly—try adding an extra 1/2 teaspoon of cinnamon or a pinch more nutmeg. Alternatively, you could add a pinch of ground ginger or cloves for additional warmth.

4. Room Temperature Ingredients Ensure that the eggs are at room temperature before mixing. This helps them blend more smoothly with the other ingredients and contributes to a better overall cake texture.

5. Layer Stability If stacking the layers, consider spreading a thin layer of frosting or jam between them to help keep them stable and add a little extra flavor. This will also make slicing the cake easier and more even.