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Zucchini Spice Cake

From Lynne Wilson

Preheat the oven to 350ºF. Butter a shallow 8-inch square baking pan.


1 cup dark brown sugar, lightly packed
2 Tbsp. sugar
⅔ cup vegetable oil
2 tsp. vanilla
2 eggs
1½ cups flour
1 tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
1 ½ tsp. cinnamon
¾ tsp. nutmeg
¼ tsp. cloves
¼ tsp. ginger
1½ cups zucchini, coarsely grated (lightly packed)


Beat the brown sugar, sugar, oil, vanilla, and eggs in a large bowl with an electric mixer, until very well blended.

Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger and beat them into the egg mixture. Stir in the zucchini. Spoon into the prepared pan. Batter should be very thick, but the zucchini provides liquid as it bakes.

Bake at 350ºF for 40 to 45 minutes. Leave unfrosted or cover with butter or cream cheese frosting.