Zucchini Recipes: Whole Wheat Zucchini Cake

With all these zucchini experiments you might think that I don’t have any more huge zucchini in my kitchen any more.  Oh but you’d be wrong.  There’s still a big huge one on my countertop waiting to be played with.  I’ve still got a Zucchini Brownie recipe coming for you…and in case you missed them…here are more zucchini recipes you might be interested in:  Chocolate Chip Zucchini Cookies and Bars; Cheeseburger Zucchini Boats; Whole Wheat and Honey Zucchini Bread and Muffins.

This cake was maybe my favorite of all the experiments.  It was really, really good (and by was, I mean that every last piece is gone).  Of course I happen to think cream cheese frosting makes everything good!

zucchinicakesm

Whole Wheat Zucchini Cake

2 cups whole wheat flour
1 1/2 cups sucanat or rapadura
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups shredded zucchini
2 eggs
1/2 cup butter, melted

Stir together dry ingredients.  Mix in zucchini, eggs and butter.  Pour batter into a buttered 9×13 inch baking dish.  Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Allow cake to cool completely.  Frost with Cream Cheese Frosting.  Below are two recipe choices:

Sorta-Naughty (But at Least the Sugar is Unbleached) Cream Cheese Frosting

1/2 cup melted butter
8 oz. cream cheese, softened
1 t. vanilla
4 1/2 cups organic/unbleached powdered sugar

Cream butter and cream cheese together.  Add vanilla.  Beat powdered sugar in gradually until you reach the right consistency.

Not-So-Naughty (But Still Really Good) Cream Cheese Frosting

1/2 cup heavy whipping cream
3 ounces cream cheese
1 t. vanilla
4 T. honey

Whip cream until soft peaks form.  In a separate bowl, stir cream cheese, vanilla and honey together until smooth.  Gently fold in whipped cream.

Either frosting recipe is really good…the latter one is just a bit more natural and healthy.

If you like carrot cake…we all kinda thought this cake tasted a lot like carrot cake.  Mmmm!

(If you don’t like carrot cake, then this cake tasted nothing like carrot cake.)  You should totally try it.  ;)
—————————————————-

This post is linked to Frugal Fridays.

Comments

  1. says

    This looks great! I just shredded & froze 12 cups of zucchini. When my kids head back to school, this will be a good afterschool treat.

    [Reply]

  2. Cara says

    I made this for a potluck dinner tonight. It was wonderful. I ended up leaving with less than half the pan. Thank you for sharing such a delicious recipe…and helping a sister out with all that zucchini I have laying around. :)

    [Reply]

  3. Wendy says

    I used 1 3/4 cup wheat flour and 1/4 cup wheat germ, it was fabulous and every one loved it.I did have to increase the baking time by 15 minutes ( probably would have been shorter if I could have kept from peeking and opening the door.)

    [Reply]

  4. Shauna says

    Would this recipe work as carrot cake (meaning, replace the zucchini with carrots)? I’m looking for a “healthy” recipe for my son’s 1st birthday this week, and thought this might work. Also, could you do it as cupcakes? Thanks so much!

    [Reply]

    Laura Reply:

    Yes I think this recipe would work great with carrots. And also made into cupcakes!! :)

    [Reply]

  5. Kymberly says

    Thanks for this recipe. DS second birthday is coming up and I need a healthly recipe I could make with what I have on hand. I’m sure he’ll love it.

    [Reply]

  6. Tanya says

    This is scrumptious! Since it has cream cheese frosting, does the cake have to be refrigerated?

    [Reply]

    Laura Reply:

    Yes, it is best kept in the fridge.

    [Reply]

  7. C Merritt says

    Dear Friends: The zucchini seems really really “wet” — has a significant amount of moisture. When I baked the cake it took forever to cook thoroughly.

    Should I be somehow sqeezing moisture out of the zucchini before I use it? If yes — then please advise how?

    Many thanks!

    [Reply]

    Laura Reply:

    If you are using frozen zucchini, then yes squeeze out some of the liquid. If using fresh zucchini, this isn’t necessary.

    [Reply]

  8. Rachel says

    I just made cupcakes with your recipe, but I used carrots instead of zucchini for my sons first birthday. They are absolutely amazing! Thanks for your great recipes!

    [Reply]

  9. Denisa says

    Does “T.” indicate tablespoon or teaspoon?

    [Reply]

    Laura Reply:

    T. is tablespoon, t. is teaspoon, but I’ve edited the post so as to prevent any further confusion! I’ve been terrible about abbreviations and am trying to stop doing that!!

    [Reply]

  10. says

    im pretty sure capital “T” is tablespoon and lower case “t” is teaspoon – this is common in measuring ingredients, so hopefully it is what Laura intended also.

    [Reply]

  11. Heather Hansen says

    just made this!!! SOOOOO yummy! kids loved it too!! thanks so much for all of your great recipes!!

    [Reply]

  12. Teresa says

    Laura,
    This cake is absolutely wonderful..I made cupcakes and a 8×8 cake size and i can not believe how great their are..Thanks for all you do for your and our families.

    [Reply]

  13. says

    I was happy to find this, we have loads of zucchini and are running out of ways to use them all. This recipe looks yummy & I’ll be trying it tonight.

    [Reply]

  14. says

    Hi Laura,
    I noticed the link to the Powdered sugar you posted was like $4 a pound. I just wanted to pass it on that I make my own powdered sugar. Do you have a Vitamix? Most health conscious people do. This works best in a Vitamix, but I’ve never tried it in a conventional blender. Simply blend 1 cup organic evaporated cane juice with 1 tsp. arrowroot powder. If you’re using a vitamix, start on low and quickly go to high as you would make a smoothie. It takes about 30 seconds to blend up completely. You can strain the lumps through a sifter if you want. I use the same recipe for making cream cheese frosting but with my own homemade powdered sugar. I love your site! I will be checking out more. Thanks,
    Laura

    [Reply]

    Laura Reply:

    Thank you – yes! Since posting that recipe I had learned to make powdered sugar. It’s such good stuff!!! :)

    [Reply]

  15. Fran Lemos says

    This whole Wheat Zucchini Cake sounds wonderful..However, I don’t know what sucanat or rapaduca is?
    and where do I get it…
    Thanks,
    Fran

    [Reply]

    Laura Reply:

    Rapadura/sucanat is defined as “dehydrated cane sugar juice”. It is a very pure form of sugar, which retains many of it’s nutrients. I order mine from my health food co-op, Azure Standard or get it through Amazon. If you don’t have sucanat, you can substituted brown sugar! :)

    [Reply]

  16. m-m-g says

    Hi, i live in Egypt and we don’t have whole wheat flour(only the brown whole flour which has a bitter taste) so can i use the all purpose flour? will it be also 2 cups??
    and for the sugar can i use the confectionary sugar(same quantity or will it differ?) and if i want to make it healthier can i use honey or it will change the cake taste?
    last thing , i have a picky children so does the zucchini taste appear in the cake?

    sorry for these long list of questions, but i like the idea of making our food more healthy
    (specially for my kids who refuse to eat vegetables and fruits:( so i hide them in the cakes)
    so pls. help
    Thank you

    [Reply]

    Laura Reply:

    You’ll probably need a little more than the 2 cups of flour, but I’m not entirely sure. Yes, honey will be fine and nope, the zucchini doesn’t have a taste in this cake – it just adds the nutrition!

    [Reply]

    m-m-g Reply:

    thank u so much for the quick reply, will give it a try

    [Reply]

  17. Lori says

    Thanks so much for your recipe. I made your cake and altered it to fit my taste. I cut down on the sugar (I actually used 1 cup of real sugar) and used 1/2 cup of applesauce in place of the butter. I also added a lot more cinnamon and added wheat germ, flax seed, walnuts and raisins…girl it was delicious! It was like a carrot cake and super moist. Thanks so much for posting your recipe, it gave me a great outline to start from. I thought I’d share how I’d altered your recipe and it worked in case you wanted to try it. It is always fun to experiment!

    [Reply]

  18. says

    Thank you for sharing this recipe. We try to eat very healthful, but still love to have a dessert every now and then. I am going to try it today using 2 cups of carrots instead of zucchini, as we have an abundance of carrots right now. ~Jordan

    [Reply]

  19. Heidi says

    Just made this & it’s yummy! Try it with powdered sucanat frosting sometime for a less refined version. The molassesy, caramely flavor complements the cake well. : )

    [Reply]

  20. Tina says

    Can you use almond flour instead of whole wheat?

    [Reply]

    Laura Reply:

    I would imagine so, but I haven’t tried subbing almond flour in this recipe so I can’t say for sure. :)

    [Reply]

Leave a Reply

Your email address will not be published. Required fields are marked *