Zucchini Raspberry Cake

Why You’ll Love This Recipe

Zucchini Raspberry Cake is a moist and tender dessert that combines the freshness of zucchini with the tart burst of raspberries. It’s a sneaky way to incorporate veggies into your sweet treats without compromising on flavor. This cake is ideal for summer gatherings, afternoon snacks, or a unique addition to your dessert table.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powderbaking sodasaltground cinnamongranulated sugarsour creamvegetable oillarge eggsvanilla extractgrated zucchinifresh raspberriespowdered sugar (for optional glaze)

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In another bowl, mix the sugar, sour cream, oil, eggs, and vanilla extract until well combined.

Fold the grated zucchini into the wet ingredients.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Gently fold in the raspberries, being careful not to crush them.

Pour the batter into the prepared baking dish and spread it evenly.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely before slicing.

(Optional) Dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 20 minutesBaking time: 40-45 minutesCooling time: 30 minutesTotal time: 1 hour 30 minutes

Variations

Add lemon zest to the batter for a bright citrus note.

Use whole wheat flour for a healthier twist.

Swap raspberries with blueberries or blackberries for variety.

Add chopped walnuts or pecans for crunch.

Top with cream cheese frosting instead of glaze for a richer finish.

storage/reheating

Store Zucchini Raspberry Cake in an airtight container at room temperature for up to 3 days.Refrigerate for up to 7 days for longer freshness.Freeze individual slices for up to 2 months. Thaw at room temperature or reheat in the microwave for 20-30 seconds.

FAQs

Can I use frozen raspberries?

Yes, but use them straight from the freezer and toss with a little flour to prevent sinking.

Should I peel the zucchini?

No, the peel is tender and adds color and nutrients.

Can I make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend for best results.

Why is my cake soggy?

Be sure to squeeze excess moisture from the grated zucchini before adding to the batter.

Can I make this into muffins?

Yes, bake in muffin tins for about 20-25 minutes or until a toothpick comes out clean.

Is the cake very sweet?

It has a balanced sweetness that pairs well with the tartness of the raspberries.

Can I skip the glaze?

Absolutely, the cake is flavorful on its own.

How can I make it more decadent?

Add chocolate chips or a layer of cream cheese filling for extra richness.

Conclusion

Zucchini Raspberry Cake is a delicious fusion of garden-fresh ingredients and sweet indulgence. It’s the perfect way to enjoy seasonal produce in a delightful baked good. Moist, fruity, and subtly spiced, this cake will quickly become a staple for any occasion.

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