Zucchini Spice Cake
All the flavors of fall just magically meld together in this amazing Zucchini Spice Cake. We are in the midst of our garden growing like crazy, and so zucchini is at the forefront of my baking lately! It’s not quite fall, but I am always ready for the flavors in this cake, no matter what time of year. My kitchen smelled DELISH, and I am sure yours will, too! Zucchini is one of those vegetables that I am utilizing in so many ways. My favorite way to use it is with some sugar, spice, and everything nice. Zucchini in baked goods is my favorite! Today, I am going to share my Zucchini Spice Cake with you, in hopes that it will find its way into your kitchen this fall!
The smells are amazing.
The cake melts in your mouth.
You really will want to whip up a warm pumpkin flavored coffee to go along with it.
Nutmeg, ginger, cinnamon….hello yum!
It’s just awesome. And, so pretty when you make it in a bundt cake pan! Let’s get baking!
2 cups grated zucchini, drained
3/4 cup unsalted butter, melted
1/4 cup milk
2 t vanilla
2 3/4 cup all purpose flour
1 T plus 1/4 t baking powder
1 1/4 t baking soda
1 t salt
2 t cinnamon
1/8 t nutmeg
1/8 t ground ginger
1 1/3 cups granulated sugar
Preheat the oven to 350 degrees. Grease your bundt cake pan well, and set aside.
Add the grated zucchini to your mixing bowl. Next, add the melted butter, eggs, vanilla, and milk. With your paddle attachment, mix these together on low until well combined.
In a separate bowl, combine the dry ingredients. Slowly add these to the zucchini mixture, and continue mixing until the dry mixture is JUST wet.
Pour the batter into the prepared pan. Bake for 45 minutes. Remove from the oven, and allow it to cool in the pan.
When it is cool, place a plate on top of the bundt cake pan, and flip it over. The cake should come out easily.
Mine came out easily, but I should have left it in longer to cool. A small bit of the bottom broke off, and stayed in the pan. I was WAY too excited to try it, and took it out too soon. However, it was amazing!
Did you know you can shred zucchini and freeze it? Yep! That means I will be making this again….and again…and again….you get the idea. What is your favorite way to eat zucchini?