Name: Moist Zucchini Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 16
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp Baking Soda; ⅛ tsp salt; 2 tsp ground cinnamon; 3 eggs; ¾ cup buttermilk; ½ cup oil; 1⅓ cups white sugar; 1 tsp vanilla; 2 cups zucchini; 1 cup coconut; 1 cup Walnuts; 8 oz pineapple

Indulge your sweet tooth and add some nutritional value to your desserts with this moist zucchini cake recipe. This rich, moist cake gets its sweetness from fresh zucchini and crushed pineapple, while the addition of coconut and walnuts infuses it with a delightful crunch. Ideal for any occasion, it's a comforting dessert that combines taste, texture, and health.

Photos of Moist Zucchini Cake Recipe

This recipe incorporates some ingredients you might not typically have on hand. Zucchini in a dessert might seem unusual but it provides moisture and texture to the cake. Buttermilk is used for its tangy flavor and tenderizing qualities, and if you can't find it, you can make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 10 minutes. Crushed pineapple adds tropical flare and moistness to the cake. Don't be tempted to substitute the coconut and walnuts, these add distinct flavor and texture that really make the cake special.

Ingredients for Moist Zucchini Cake

All-purpose flour: The base of any cake, it provides structure.

Baking soda: A leavening agent that helps the cake rise.

Salt: Draws out the flavors of the other ingredients.

Ground cinnamon: Adds a warm, sweet spice to the cake.

Eggs: Bind the ingredients together and help the cake rise.

Buttermilk: Makes the cake tender and tangy.

Oil: Adds moisture to the cake.

White sugar: Sweetens the cake.

Vanilla: Enhances the flavor of the other ingredients.

Zucchini: Adds moisture and subtle sweetness to the cake.

Coconut: Adds a tropical flavor and a bit of crunch.

Walnuts: Adds a hearty crunch and nutty flavor.

Pineapple: Contributes sweetness, moisture, and a tropical flavor.

One reader, Afton Zhu says:

This moist zucchini cake recipe is a game-changer! The cake turned out incredibly moist and flavorful. The combination of zucchini, coconut, and walnuts creates a delightful texture and taste. It's a hit with my family and friends. I highly recommend trying this recipe for a delightful treat!

Afton Zhu

Key Techniques for Making Moist Zucchini Cake

How to prepare the pan: Grease and flour a 9×13 inch pan to ensure the cake does not stick to the pan after baking.

How to fold in dry ingredients: Gently combine the dry ingredients into the wet ingredients using a spatula or a large spoon, being careful not to overmix to maintain the cake's texture.

How to check for doneness: Insert a toothpick into the center of the cake, and if it comes out clean, the cake is done. If not, continue baking and check at 5-minute intervals.

How To Make Moist Zucchini Cake

Delight in every bite of this moist and rich zucchini cake, seasoned with cinnamon, with added pineapples and coconuts for extra treats.

Preparation: 20 minutes

Cooking: 55 minutes

Total: 1 hour 15 minutes

Serves:

Ingredients

2cupsall-purpose flour
2tspbaking soda
⅛tspsalt
2tspground cinnamon
3eggs
¾cupbuttermilk
½cupoil
1⅓cupswhite sugar
1tspvanilla
2cupszucchini,grated
1cupcoconut,shredded
1cupwalnuts,chopped
8ozpineapple,crushed, squeezed and drained

Instructions

Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan.
Whisk together flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar, and vanilla. Fold in dry ingredients.
Add remaining ingredients and stir just until combined.
Pour into the prepared pan and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
Cool completely and frost as desired.

Nutrition

Calories: 228.34kcal
Fat: 9.74g
Saturated Fat: 2.36g
Trans Fat: 0.03g
Monounsaturated Fat: 4.75g
Polyunsaturated Fat: 2.30g
Carbohydrates: 32.63g
Fiber: 1.41g
Sugar: 19.40g
Protein: 3.49g
Cholesterol: 30.45mg
Sodium: 211.68mg
Calcium: 28.91mg
Potassium: 122.12mg
Iron: 1.13mg
Vitamin A: 16.53µg
Vitamin C: 9.85mg

Expert Tip for Achieving the Perfect Texture in Zucchini Cake

When grating the zucchini, there's no need to peel it first. The skin is thin and soft, and it adds a nice touch of color to the cake. Also, after grating, squeeze out the excess moisture. This will prevent the cake from becoming too soggy. For the pineapple, if you're using a fresh one, make sure to remove the core and cut it into small pieces. If you're using canned pineapple, drain it well before adding to the batter.

Time-Saving Tips for Preparing This Recipe

Prep ahead: Chop and measure all the ingredients in advance to streamline the cooking process.

One-bowl method: Look for recipes that allow you to mix all the ingredients in a single bowl to minimize cleanup.

Organized workspace: Keep your kitchen organized and clean as you cook to avoid wasting time searching for utensils and ingredients.

Efficient multitasking: Plan your cooking process to utilize time efficiently, such as chopping vegetables while something is baking.

Use kitchen gadgets: Utilize tools like food processors and stand mixers to speed up the prep work and mixing process.

Substitute Ingredients For Moist Zucchini Cake Recipe

all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nutty flavor and extra nutrients to the cake, while still providing the necessary structure for baking.
buttermilk - Substitute with plain yogurt mixed with milk: This combination can mimic the tangy flavor and acidity of buttermilk, while providing a similar level of moisture to the cake.
oil - Substitute with applesauce: Applesauce can add moisture to the cake while reducing the amount of added fat, resulting in a healthier option.
white sugar - Substitute with coconut sugar: Coconut sugar can provide a slightly caramel-like flavor and a lower glycemic index compared to white sugar.
walnuts - Substitute with pecans: Pecans have a similar rich, nutty flavor and crunchy texture, making them a suitable replacement for walnuts.
pineapple - Substitute with mashed banana: Mashed banana can add natural sweetness and moisture to the cake, similar to the effect of pineapple.

How to Beautifully Present Your Moist Zucchini Cake

Elevate the plating: When presenting the moist zucchini cake, focus on creating an elegant and visually appealing presentation. Use delicate edible flowers and microgreens to add a pop of color and sophistication to the plate.
Incorporate texture: Introduce contrasting textures to the plate by adding a sprinkle of toasted coconut and caramelized walnuts for a delightful crunch that complements the moistness of the cake.
Artful drizzling: Create an artful drizzle of pineapple glaze on the plate to add a touch of sweetness and a glossy finish, enhancing the overall visual appeal of the dish.
Precision slicing: Carefully slice the zucchini cake into uniform portions, and present each slice with a dusting of powdered sugar for a refined and professional touch.
Balance flavors: Accompany the zucchini cake with a quenelle of vanilla bean whipped cream to provide a creamy and luxurious element that balances the flavors and elevates the overall dessert experience.
Attention to detail: Pay attention to the placement of each element on the plate, ensuring that it is visually balanced and aesthetically pleasing, reflecting the precision and artistry expected at a Michelin-starred level.

Storing and Freezing Your Homemade Zucchini Cake

Allow the zucchini cake to cool completely on a wire rack before storing or freezing. This will prevent condensation from forming and making the cake soggy.
To store the cake at room temperature, wrap it tightly in plastic wrap or aluminum foil. The cake will keep for up to 3 days at room temperature.
For longer storage, you can refrigerate the zucchini cake. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. The cake will keep for up to 1 week in the refrigerator.
To freeze the cake, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or freezer bag. Label the container or bag with the date and contents. The cake will keep for up to 3 months in the freezer.
When ready to serve, thaw the frozen zucchini cake in the refrigerator overnight. Once thawed, you can frost the cake if desired.
If you have leftover frosted zucchini cake, store it in an airtight container in the refrigerator for up to 3 days. Let the cake come to room temperature before serving for best flavor and texture.

How To Reheat Leftover Zucchini Cake

To reheat leftover zucchini cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet lined with parchment paper and cover it loosely with aluminum foil. Bake for 10-15 minutes, or until the cake is heated through and the edges are slightly crispy. This method helps to restore the cake's moisture and texture, making it taste almost as good as freshly baked.
For a quicker reheating option, use your microwave. Place a single slice of zucchini cake on a microwave-safe plate and heat it on high power for 15-20 seconds. If the cake isn't warm enough, continue heating it in 5-second intervals until it reaches your desired temperature. Be careful not to overheat the cake, as it may become rubbery or dry.
If you want to add a touch of extra moisture and flavor to your leftover zucchini cake, try steaming it. Fill a pot with about an inch of water and bring it to a simmer. Place the cake slice on a heatproof plate and set it on a steamer basket or a colander that fits over the pot. Cover the pot and steam the cake for 2-3 minutes, or until it's heated through and slightly softened.
For a crispy exterior and a soft, moist interior, try pan-frying your leftover zucchini cake. Melt a small amount of butter in a non-stick skillet over medium heat. Add the cake slice and cook it for 1-2 minutes on each side, or until it's golden brown and heated through. This method works particularly well with slightly stale cake, as the pan-frying helps to caramelize the sugars and create a deliciously crispy crust.

Interesting Trivia About Zucchini Cake

The zucchini cake recipe is a great way to incorporate vegetables into a delicious dessert. Zucchini is a versatile ingredient that adds moisture and nutrients to the cake, making it a healthier option. Additionally, the combination of coconut, walnuts, and pineapple adds a delightful tropical twist to the cake, making it a unique and flavorful treat.

Is Making Moist Zucchini Cake at Home Cost-Effective?

The cost-effectiveness of this zucchini cake recipe is quite high, as it utilizes common pantry staples and incorporates affordable ingredients such as zucchini, coconut, and walnuts. The recipe yields a large 9x13 inch cake, making it suitable for a household of 4 people. The approximate cost for the entire cake is around $10, making it a budget-friendly dessert option. Rating: 9/10.

Is This Zucchini Cake Recipe Healthy or Unhealthy?

The moist zucchini cake recipe, while delicious, may not be the healthiest choice due to several ingredients. The recipe contains a significant amount of sugar (1⅓ cups) and oil (½ cup), which can contribute to high calorie content and potentially lead to weight gain if consumed in excess. Additionally, the use of all-purpose flour and the absence of whole grain alternatives may result in a lower fiber content, which is essential for maintaining a healthy digestive system.

However, the recipe does include some nutritious ingredients such as zucchini, which is rich in vitamins A and C, and walnuts, which provide healthy fats and protein. The inclusion of pineapple also adds some additional vitamins and minerals to the cake.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of sugar by replacing some of it with natural sweeteners like applesauce or mashed bananas
Swap out a portion of the all-purpose flour with whole wheat flour or almond flour to increase the fiber content and add some healthy fats
Replace the oil with Greek yogurt or mashed avocado to reduce the overall fat content while maintaining moisture
Increase the amount of zucchini and decrease the amount of coconut and walnuts to lower the calorie density
Opt for a healthier frosting alternative, such as a Greek yogurt-based frosting or a light drizzle of honey

Editor's Opinion: Why I Love This Moist Zucchini Cake Recipe

This zucchini cake recipe is a delightful combination of moistness and flavor. The incorporation of zucchini, coconut, walnuts, and pineapple adds a wonderful texture and depth to the cake. The use of buttermilk and oil ensures a moist and tender crumb, while the cinnamon and vanilla provide a warm and comforting aroma. The balance of sweetness from the sugar and the natural sweetness of the zucchini and pineapple creates a harmonious flavor profile. Overall, this recipe promises a delectable and unique zucchini cake that is sure to impress.

Enhance Your Moist Zucchini Cake Recipe with These Unique Side Dishes:

Mango Salsa: A refreshing and tangy mango salsa with a hint of spice is the perfect accompaniment to this moist zucchini cake. The sweetness of the mango pairs beautifully with the nuttiness of the walnuts in the cake.

Grilled Pineapple Skewers: Grilled pineapple skewers with a sprinkle of cinnamon and sugar add a caramelized sweetness to your dessert spread. The smoky flavor of the grilled pineapple complements the moist zucchini cake perfectly.

Coconut Whipped Cream: Indulge in a creamy and luscious coconut whipped cream to top off your zucchini cake. The tropical flavor of the coconut adds a delightful twist to this classic dessert.

Delicious Alternatives to Moist Zucchini Cake

Savory Stuffed Bell Peppers: A delicious and healthy recipe that combines ground meat, rice, and flavorful seasonings stuffed inside colorful bell peppers, then baked to perfection.

Mango Salsa Chicken: A refreshing and tropical twist on traditional chicken dishes, featuring a zesty mango salsa that pairs perfectly with grilled or baked chicken breasts.

Creamy Tomato Basil Soup: A comforting and creamy soup made with ripe tomatoes, fresh basil, and a touch of cream, perfect for a cozy night in or as a starter for a dinner party.

Apple Cinnamon Crisp: A warm and comforting dessert that combines sweet and tart apples with a crunchy cinnamon oat topping, best served with a scoop of vanilla ice cream.

Appetizers and Main Dishes to Serve with This Recipe

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory and indulgent stuffed mushrooms. Filled with a rich and creamy mixture, these bite-sized appetizers are sure to be a hit at any gathering.

Bruschetta: Elevate your appetizer game with these flavorful and colorful bruschetta bites. The combination of fresh tomatoes, basil, and garlic on crispy bread will leave your guests wanting more.

Main Courses:

Chicken Alfredo: Create a creamy and indulgent pasta dish that combines tender chicken with a rich and flavorful Alfredo sauce. Serve it over a bed of fettuccine for a comforting and satisfying meal.

Beef Stir Fry: Whip up a quick and delicious stir fry using thinly sliced beef, colorful vegetables, and a savory sauce. This dish is perfect for busy weeknights and can be customized with your favorite veggies and seasonings.

Why trust this Moist Zucchini Cake Recipe:

This recipe guarantees a delectable zucchini cake that will surely impress. With a perfect balance of cinnamon, coconut, and walnuts, it promises a delightful texture and flavor. The addition of buttermilk ensures a moist and tender crumb, while the use of pineapple adds a hint of sweetness. Trust in the combination of these quality ingredients to deliver a delightful and satisfying dessert experience.

Want to share your experience baking this Moist Zucchini Cake or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum!

FAQ:

Can I substitute the buttermilk with regular milk?

Yes, you can substitute buttermilk with regular milk. Simply add 1 tablespoon of lemon juice or vinegar to 1 cup of milk, let it sit for 5 minutes, and then use it as a buttermilk substitute.

Can I omit the coconut from the recipe?

Absolutely, you can omit the coconut from the recipe if you prefer. The cake will still turn out delicious without it.

Can I use a different type of nuts instead of walnuts?

Of course! You can use any type of nuts you prefer or omit them altogether if you have nut allergies.

Can I use fresh pineapple instead of canned pineapple?

Yes, you can use fresh pineapple instead of canned pineapple. Just make sure to chop it into small pieces before adding it to the batter.

Can I freeze the zucchini cake?

Yes, you can freeze the zucchini cake. Make sure it's completely cooled, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It should keep well for up to 3 months.