We come up with a lot of recipe ideas when we brainstorm. I have notebooks filled with all sorts of dessert ideas. I could work on a new dessert idea every week and be busy for a very, very long time! Sometimes we are inspired by the time of year and sometimes it’s holidays and events in our lives that spark the creative flame. This time, it was Jessica’s garden and the insane amount of produce that was ready all at one time. This week it was zucchini. We have already worked on zucchini bread, zucchini lasagna, and zoodles recipes, just to name a few. Some made the cut, others didn’t. What else could you possibly do with zucchini? I figured, if you can put carrots and beets into a cake, why not try to 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 dairy and gluten free 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. Since writing this recipe, I have made this cake another four times and that is definitely a record!
Originally, I did not add the walnuts to the cake batter, but just had them in the glaze. They really add a wonderful taste and texture to this cake. But if necessary, they can be omitted from the cake batter and glaze. The cake will still be delicious.
Just sweet enough and warm with spice, it is perfect for any time of the day. My husband loves to take it to work to enjoy with his morning coffee. We love it with the brown sugar walnut glaze, but the zucchini cake is delicious all on its own.
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| Prep Time | 20 |
| Cook Time | 55-60 minutes |
| Servings |
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- 4 cups zucchini shredded, with moisture wrung out-see instructions
- 4 eggs large, room temperature
- 1 1/4 cups olive oil
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 2 cups all purpose gluten free flour mix with xanthan gum
- 3 tsp baking powder
- 1 tsp baking soda
- 3 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 1 cup walnuts finely chopped, may substitute other nuts
- 1/4 cup butter substitute
- 2 Tbsp dairy free milk
- 2 tsp maple syrup
- 1/2 cup brown sugar packed
- 1/3 cup walnuts finely chopped, plus more for decorating if desired
- 1/2 cup powdered sugar
Ingredients
Zucchini Cake
Brown Sugar Walnut Glaze
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- Shred zucchini. Place shredded zucchini in the center of a kitchen towel and wring out. The shredded zucchini should be fairly dry when adding it to the batter.
- Preheat oven to 350°.
- 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.
- In a separate bowl, measure out all dry ingredients. Whisk well to combine.
- Gradually add dry ingredients to the wet ingredients, beating on low in between each addition until well incorporated.
- Add walnuts to the mix and beat until well incorporated.
- On low, add dry shredded zucchini to the mix and beat until just incorporated.
- 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.
- Pour batter into prepared pan, making sure the batter is evenly distributed. Smooth out top of batter. Bake at 350° for about 55-60 minutes. Your cake may take a bit longer, depending on the moisture level of your zucchini. Bake until a tester inserted into the center of the cake comes out clean and the cake begins to pull away from the outside edges of the pan. If you have an instant read thermometer, bake your cake until it reaches 210°.
- Set pan on a cooling rack. After ten minutes, invert the pan 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.
- In a small pot, add butter substitute, dairy free milk and maple syrup. On low, heat until the butter substitute has melted and everything is well combined.
- Add brown sugar to the pot and stir to incorporate.
- Add the walnuts and stir to incorporate.
- Continue to stir the glaze just until it comes to a very gentle simmer. Remove from heat.
- 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.
- Before serving, glaze cake, sprinkling with additional chopped walnuts, if desired. If your cake is still warm, it will partially absorb the glaze. If your cake is cooled the glaze will look as pictured.
This zucchini cake is gluten free, dairy free and vegetarian.
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