Easy Cinnamon Zucchini Cake Recipe
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Need another yummy zucchini recipe to make this summer? This Cinnamon Zucchini Cake is so easy!
Easy Cinnamon Zucchini Cake Recipe
It’s finally that time of year when zucchini production is in full swing! I was happy to pick some zucchini this week, even if they did have big marks in them left by the hail. They still grew into useable size and that’s all that matters!
I have plenty of other tasty zucchini baked goods that you should make as well as this cake. Here are a few:
- Blueberry Zucchini Bread Recipe
- Pumpkin Zucchini Bread Recipe
- The Best Zucchini Muffin Recipe
- Healthy Zucchini Breakfast Cookies
- Chocolate Chip Zucchini Cookie Bars
- Recipe for Zucchini Brownies
So many yummy things with this veggie!
My family absolutely loves this recipe. The first time I made it, they said they needed more than one serving AND they even exclaimed about how happy they were that they could hardly taste the zucchini! (Kids!)
Cinnamon Zucchini Cake
What You Need:
- 1/2 cup Applesauce
- 1/2 cup Brown Sugar
- 1/2 cup White Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 medium Zucchini, shredded
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1 1/2 cups All Purpose Flour (can be gluten free all purpose flour)
- 1/2 teaspoon Baking Soda
In a large bowl, combine the sugars, applesauce, and egg.
Add in the zucchini, vanilla, cinnamon, and salt. If you happen to have totally lost your shredder in a move like I did…you can also chop up the zucchini into tiny pieces. It works either way!
Finally, add in the flour and baking soda. Combine until no lumps of dry ingredients remain.
Grease an 8×8 baking dish and pour in the mixture. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
This cake can be doubled and placed in a 9×13 pan. Cool slightly before serving. You could also top it with some Cream Cheese Frosting for a special treat!
Here are the tools and equipment I used in this recipe and the pictures above:
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Cinnamon Zucchini Cake
Ingredients
- 1/2 cup Applesauce
- 1/2 cup Brown Sugar
- 1/2 cup White Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 medium Zucchini shredded
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1 1/2 cups All Purpose Flour can be gluten free all purpose flour
- 1/2 teaspoon Baking Soda
Instructions
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In a large bowl, combine the sugars, applesauce, and egg.
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Add in the zucchini, vanilla, cinnamon and salt.
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Finally add in the flour and baking soda. Combine until no lumps of dry ingredients remain.
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Grease an 8x8 baking dish and pour in the mixture. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
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This cake can be doubled and placed in a 9x13 pan. Cool slightly before serving. You could also top it with some Cream Cheese Frosting for a special treat!
Our family loves this tasty recipe and I love that I can use up more zucchini and that this only takes one bowl to mix it in. So easy! I hope that your family enjoys it as much as we do.
Find all of my zucchini recipes on my Zucchini Recipes page!
What kinds of zucchini recipes are you making this summer?
How much would you say “1medium zucchini, shredded “ would be equal to in cups?
I don’t measure (and it doesn’t really matter if a little more or less is added). I would estimate it’s somewhere around 1 1/2 cups.
Thanks for sharing:) Delicious recipe, my kids and my husband love it! I will definitely be making this again.
I think I will try this zucchinni cake…my husband is a diabetic and so bad about keeping to NO sugar things….its so hard…and he’s also a heart patient…but I am going to try and use sugar subsititues …see how that goes…I dont tell him of course….do you know if there is a sub for brown sugar? its so hard….thanks..love your emails ….
Look for Splenda brown sugar. It’s very good. Just as good as regular.
Do you leave the skin on when you shred the zucchini? How about the seeds? Thanks!
I leave the skin on. If you use a zucchini that is a medium size (or smaller), the seeds can be left in. If you are using a shredded large zucchini you will probably want to remove the seeds.
I don’t have any applesauce on hand. What could be used as a substitute?
You could use vegetable oil or mashed banana instead. The banana will change up the flavor a bit but it should still be good.
I plan to try this recipe as soon as I finish making zucchini relish. I have tried making zucchini pie, which tastes like apple pie. So many recipes using zucchini.
Do you have to use plain flour could you use self rising
I haven’t tried it with self rising flour. If you do, be sure and leave out the baking soda.
Here in New Zealand zucchini has gone up to $38.99/kilo! I will definitely be putting in our own seeds this spring so we can afford delicious recipes like these ones when our own summer comes around. Thanks for the great ideas!
Wow, that’s crazy! It’s quite easy to grow (and produces prolifically!) so hopefully you will have good luck growing your own. 🙂
Finally got around to making this yesterday and enjoyed it for dessert last night. It was so easy and tasted just like carrot cake! Will definitely make again.
So glad you enjoyed it!
When the recipe calls fir a medium zucchini, how much dry zucchini is that? And The amount of water to reconstitute it?
It would be roughly 1 1/2 cups of regular shredded zucchini, but you can really add more or less to this recipe depending on how much you have and want to use.
My picky niece and nephews LOVE this cake. My niece doesn’t like veggies, but she asked me for this recipe. She just moved into her first apartment, so I gave her a box grater and baking dish along with the recipe and homegrown zucchini.
Hi! I’ve seen that you have a lot of zucchini recipes here as desert. I’m from Argentina and have always prepared zucchinis in pies for lunch or dinner, but never in cakes!
In fact, we weren’t used to carrot cakes in my family and now we love them!
So I’m definitely trying this recipe, thanks for it!
Hi,
I just made this today and baked it for one hour because it just didn’t look cooked on the inside. Now I used gluten free flour ( rice flour) . What did I do incorrectly? Maybe, I’ll try it another time with regular flour.
Thank you.
Nina
I make this with a gluten free flour blend all the time and it turns out just fine. Yes, it usually needs to be baked a little longer but that’s typical for gluten free. Did you use rice flour only? Change any of the ingredients or oven temp? Was your oven up to temperature when you put it in? Did you use fresh or frozen zucchini?
Mmmm looks tasty. Do you think it would work with spelt flour? I have a bag from the farmers market I’d like to use but have no experience baking with it.
I don’t have much experience with spelt flour either. I’m thinking it might be a little dense? Maybe try half regular and half spelt?