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
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