Do you peel zucchini for cake?

No, you don't. So make sure the skin is not bruised and the zucchini is firm.

How to grate a zucchini?

The easiest way is with a large holed grater. I use this Microplane extra coarse grater because it's easier to clean and use. You can also shred it in the food processor with the shredder attachment or with the blades. Be careful if using the metal blades so that you don't turn the vegetable into mush.

Should you drain zucchini before baking?

Yes, if it released water you should. Simply squeeze it with your hands before adding it to the batter. The reason why I recommend grating or shredding it at the last moment is to prevent this.

What is an alternative to zucchini?

Carrot is a great one. In this simple carrot cake recipe , I give the option of using zucchini. Or you can use carrots for the zucchini bread with pineapple . Make sure you grate it at the last moment and with a large-holed grater.

Easy Zucchini Cake

Ingredients

Units

For cinnamon streusel:

3 tablespoons flour
1/2 teaspoon cinnamon
1/4 cup brown sugar
1 1/2 tablespoons oil (taken from the amount in the cake, below)

For the cake:

3 eggs, at room temperature
3/4 cup vegetable oil (I use sunflower)
1 1/2 cups white sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups (about 5 ounces) unpeeled, grated zucchini (about 1 medium)

For the glaze:

3/4 cup powdered sugar
2-3 teaspoons lemon juice

Cook Mode Prevent your screen from going dark

Instructions

For the cinnamon streusel:

Combine all streusel ingredients in a small bowl until crumbly using oil from the amount given for the cake.
Refrigerate until ready to use. If making ahead make sure it's an airtight container.

For the cake:

Preheat oven to 350ºF/180°C
Butter an 8-10 cup bundt cake pan and sprinkle with flour, coating it completely and removing the excess. Or spray with baking spray. Refrigerate while you make the cake batter.
Beat eggs, remaining oil, and sugar in a large bowl until foamy and thickened, about 1 minute.
Sift over it flour, baking powder, baking soda and cinnamon. Or have the dry ingredients sifter in a different bowl and add to the egg batter. Mix well but don't overmix.
Add vanilla and grated zucchini. Mix well with a spatula making sure the zucchini is integrated.
Pour batter into the prepared bundt pan.
Sprinkle streusel over the batter and bake for 40 to 45 minutes, until a tester inserted comes out clean.
Let cool on wire rack for 15 minutes and carefully check that it's not sticking to the edges. Shake it lightly and see if the cake loosens up. You can use a small smooth bladed knife to separate the edges. Shake the pan again and make sure the bottom is loose.
Invert onto a wire rack and let cool completely before glazing.
Keep leftovers covered for a day or two at room temperature and then refrigerate or freeze, always well wrapped.

For the glaze:

Mix both ingredients in a small bowl until smooth.
Add more liquid or sugar (always in small quantities) if necessary to make it as thick or thin as you want.
Drizzle on top of the cooled cake and let dry before cutting.

Notes

Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.

Pans: this is a versatile cake that can be made in a bundt or tube pan, or in a medium loaf pan if you make half the recipe.

Storing: it keeps well for 2 days at room temperature, well wrapped. Or in the fridge for 4-5 days, also in plastic wrap or an airtight container. But I recommend freezing it (use freezer bags, airtight container or plastic wrap and foil) if not eating in the first few days after it's baked because the refrigerator dries up food fast. In the freezer you can keep it a month and then thaw it at room temperature. There is a post about freezer baking that you might find useful.

Author: Paula Montenegro
Prep Time: 20 minutes
Cooling time: 60 minutes
Cook Time: 40 minutes
Category: Cakes
Method: Baking
Cuisine: American