Zucchini Recipes: Whole Wheat Zucchini Cake
ByWith 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!
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.
Thanks for posting this recipe! You’re right…cream cheese frosting makes any cake taste good!
[Reply]
I wish that eating with your eyes was as good as eating with your mouth!!
[Reply]
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]
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]
Yummy yummy yummy
[Reply]
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]
i really love Cakes and i am always looking for some new cake recipes on the internet.*,.
[Reply]
I have seen first time in this kind of Cake and I hope to make it on Saturday. This looks very Yummy.
[Reply]
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:
August 17th, 2010 at 3:08 pm
Yes I think this recipe would work great with carrots. And also made into cupcakes!! :)
[Reply]
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]
This is scrumptious! Since it has cream cheese frosting, does the cake have to be refrigerated?
[Reply]
Laura Reply:
November 4th, 2010 at 11:52 am
Yes, it is best kept in the fridge.
[Reply]
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:
November 4th, 2010 at 11:53 am
If you are using frozen zucchini, then yes squeeze out some of the liquid. If using fresh zucchini, this isn’t necessary.
[Reply]
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]
Does “T.” indicate tablespoon or teaspoon?
[Reply]
Laura Reply:
May 11th, 2011 at 3:32 pm
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]
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]
just made this!!! SOOOOO yummy! kids loved it too!! thanks so much for all of your great recipes!!
[Reply]
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]
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]
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:
July 20th, 2011 at 3:32 pm
Thank you – yes! Since posting that recipe I had learned to make powdered sugar. It’s such good stuff!!! :)
[Reply]
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:
August 10th, 2011 at 10:05 am
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]
I used 1 cup Agave syrup and 1/2 c stevia for sweetener and it was delicious! Made the cake that much healthier.
[Reply]
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:
October 4th, 2011 at 6:39 pm
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:
October 5th, 2011 at 2:10 pm
thank u so much for the quick reply, will give it a try
[Reply]
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]
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]