Description

Zucchini Raspberry Cake is a moist, subtly sweet cake that combines shredded zucchini with tart raspberries for a fresh, summery dessert. It’s topped with a simple glaze or enjoyed plain with coffee or tea.

Ingredients

Units Scale

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
3/4 cup granulated sugar
1/2 cup vegetable oil
1/4 cup plain Greek yogurt or sour cream
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini (squeezed dry)
1 cup fresh or frozen raspberries
Optional Glaze:
1 cup powdered sugar
1–2 tablespoons lemon juice or milk

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat eggs, sugar, oil, yogurt, and vanilla until smooth.
Stir in shredded zucchini.
Gradually add dry ingredients to the wet ingredients and mix until just combined.
Gently fold in raspberries, being careful not to overmix.
Pour batter into prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before glazing. For glaze, whisk powdered sugar and lemon juice or milk until smooth and drizzle over the cooled cake.

Notes

Make sure to squeeze excess moisture from zucchini to avoid a soggy cake.
If using frozen raspberries, do not thaw before adding to batter to prevent bleeding.
Store cake covered at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 20g
Sodium: 180mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg