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Zucchini Spice Cake

zucchini spice cake in a 9x13 pan
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This Zucchini Spice Cake recipe was developed for two reasons: one, to use up a big zucchini that was given as a gift from a neighbour.  Two: we love a cake that can be served at any time of the day, as this cake is especially good for a lazy cottage or camping morning to snack on with coffee!   

The method could not be simpler: everything mixed together in a giant bowl!  We’ve used dates here (for the raisin haters!) but it also works fantastic with raisins as well (soak in the same way as in step 3).  We’ve also added in a grated carrot as well for a lighter colour.   

For easy baking inspiration we often turn to Waterloo County legend Edna Staebler, with her three best-selling books.   This is Zucchini Spice Cake is adapted from a few of her recipes!  

Ingredients

Units Scale
  • 1 cup chopped dates
  • 2 cups grated zucchini
  • 1 medium carrot, peeled & grated
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 1/2 cups flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. ground cloves
  • 1 tsp. salt
  • 1 cup oil (canola, vegetable or olive)
  • 1 tbsp. vanilla
  • 3 large eggs
  • 1 tbsp. orange or lemon rind (optional)

Instructions

  1. Line a 9×13 pan with parchment paper, or grease lightly with butter
  2. Preheat oven to 350 F 
  3. Place dates in a bowl and cover with hot tap water.  Set aside while you continue with recipe. 
  4. Grate zucchini and set aside.  Peel & grate carrot and set aside.  
  5. In a large mixing bowl place both sugars, flour, baking soda, baking powder, all the spices and the salt.  Whisk together until well combined.  
  6. Make a bit of a well in the bowl, and add in oil, vanilla and eggs.  Use a wooden spoon to beat all together well.  
  7. Drain dates and stir in with zucchini, carrots and zest, if using. 
  8. Use a spatula to scrape into prepared pan, and bake for 40-50 minutes, or until a toothpick comes out clean. 
  9. Cool completely in the pan on a rack.  Snack away! Perfect for breakfast on the run too! 

Notes

Chef Tips for the Best Zucchini Spice Cake

  • No need to peel: Keep the skin on for extra color and nutrients.

  • Drain excess water: If your zucchini is extra juicy, lightly squeeze before mixing.

  • One-bowl magic: Mixing the batter by hand prevents overworking and keeps the cake tender.

  • Travel-friendly: This cake packs well for camping trips and potlucks, no frosting required.

Substitutions and Variations

  • Raisins instead of dates: Soak in hot water as you would with dates.Different spices: Add nutmeg or allspice for a warm autumn twist.

  • Lower sugar: Use 3/4 cup each of white and brown sugar without losing too much sweetness.

  • Gluten-free: Replace flour with a 1:1 gluten-free baking blend.

  • Oil options: Try coconut oil for a hint of tropical flavour.

Serving Suggestions for our Zucchini Spice Cake

  • Serve warm with a drizzle of cream or dollop of Greek yogurt.

  • Add a swipe of cream cheese frosting for a dessert-worthy finish.

  • Pack slices for camping trips or cottage mornings—pairs perfectly with coffee.

Looking for more Summer Baking ideas?   
Make Cherry Pie with Us!!  

Find it online: https://blog.theculinarystudio.ca/recipes/zucchini-spice-cake/