Easy Zucchini Raspberry Cake Recipe

Are you craving a delicious and flavourful dessert? I would suggest you try the zucchini raspberry cake recipe.

Zucchini Raspberry Cake is a kind of cake that is moist and flavorful, and pleasantly combines grated zucchini with fresh raspberries.

This cake makes quite a nice guilt-free dessert, containing vegetables and easily adaptable for countless dietary preferences.

It is great for summer parties, brunches, or even a cozy afternoon with tea.

Why You’ll Love This Zucchini Raspberry Cake

Moist and Yummy: Zucchini in the cake makes it moist, while the raspberry adds a sweet and sour flavour.

Versatile: Perfect for a summer party, brunch, or chilling moments with tea.

Healthy: Zucchini adds veggies, so eaten guilt-free.

Customizable: Super easy to adapt for gluten-free, vegan, or low-sugar diets.

Ingredients

For the Cake

2 cups all-purpose flour (or gluten-free flour blend)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 cup unsalted butter, softened (or coconut oil for vegan)

1 cup granulated sugar

1/2 cup brown sugar

2 large eggs (or flax eggs for vegans)

1 tsp vanilla extract

1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)

1 1/2 cups fresh or frozen raspberries (do not thaw if frozen)

Zest of 1 lemon (optional, for extra zing)

For the Optional Glaze

1 cup powdered sugar

2 tbsp lemon juice or milk

Instructions

Preheat and Prepare: Set the temperature of the oven to 350°F. Grease a 9-inch round cake tin or line it with parchment paper.

Mix Dry Ingredients: In a medium-sized bowl, whisk the flour, baking soda, baking powder, nutmeg, cinnamon, and salt.

Cream Butter and Sugar: In a large bowl, beat together the butter, granulated sugar, and brown sugar until light in colour and fluffy in texture (approx. 2-3 mins).

Add Wet Ingredients: Add 1 egg at a time, and then mix through with the vanilla extract. Fold in the grated zucchini and lemon zest (if using).

Combine Wet and Dry Ingredients: Slowly add the dry ingredient mix to the wet one and mix gently, until just combined (do not overmix).

Add Raspberries: The raspberries should be added gently to the mixture for even distribution throughout the batter.

Bake: Pour the batter into the prepared tin and smooth the top. Bake for 40-45 minutes, or until a skewer inserted in the centre comes out clean.

Cool: For 10 minutes, let the cake cool in the tin. Carefully remove and place it on a wire rack to cool completely.

Glaze: To glaze, mix together the icing sugar and lemon juice (or milk) until smooth and drizzle over cake when cool.

Tips for the Perfect Zucchini Raspberry Cake

Squeeze the Zucchini: Place the grated zucchini inside a clean kitchen towel. After that, squeeze out excess moisture to keep the cake from being soggy.

Don’t Overmix: Just stir it together by blending the batter well. This would make the cake light and tender.

Use Fresh or Frozen Raspberries: Don’t thaw them so you don’t have excess liquid; frozen doesn’t have to be fresh.

Check for Doneness: All ovens cook differently, so starting at about 35 minutes, begin checking to not overbake it.

Add a Crunch: Add chopped walnuts or almonds on top before baking to get that extra texture.

Variations and Substitutions

Gluten-free: 1:1 gluten-free flour blend like Bob’s Red Mill.

Vegan: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and coconut oil or vegan butter in place of eggs.

Low-Sugar: Sugar replacement is a sugar substitute such as erythritol that I can use at a 1:1 ratio, or low on sugar by cutting off a quarter cup.

Different Berries: Try using blueberries or blackberries for a different flavour profile.

Spice it Up: Add 1/2 teaspoon of cardamom or ginger, a little warm twist to it.

Frosting Option: Skip the glaze and serve with cream cheese frosting instead adds a touch of decadence.

Serving Suggestions

With Beverages: Pairing to be made with one cup of Earl Grey tea, iced coffee, or a glass sparkling rosé for a refreshing contrast.

Toppings: Serve plain or, if you want toppings, add a dollop of whipped cream, vanilla ice cream, or a whisper of powdered sugar.

Garnishings: Fresh raspberries, mint leaves, or lemon zest can be added for a sweet pop of colour.

Occasions: It’s for summer picnics and brunches, or birthday celebrations.

Make-Ahead, Storing, and Freezing Instructions

Make Ahead

Prepare the batter (not including the raspberries) and refrigerate it for about 24 hours in advance. Just before baking, fold in the raspberries.

Bake the cake the day before, and let it rest at room temperature, covered, for a fresh taste.

Storing

Room Temperature: Keep in an airtight container for up to 2 days.

Refrigerator: Refrigerate up to 5 days, allowing it to come back to room temperature before serving.

Freezing

Wrap the cooled, unglazed cake tightly in plastic wrap and then in foil. Freeze for up to 3 months.

Thaw overnight in the fridge and glaze before serving.

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work without thawing them, as they would create an excess of moisture in the batter.

Why is my cake soggy?

I think it’s the extra moisture from the zucchini. Give it a good squeeze before you put it into the batter.

Can I make this cake in a loaf pan?

Yes, a 9×5-inch loaf pan should be used and bake for 50-60 minutes, checking when it’s done.

How do I make it gluten-free?

Follow that with a gluten-1:1 free flour blend and make sure every ingredient in the recipe is also gluten-free like the baking powder.

Can I skip the glaze?

Absolutely! The cake is good enough as is or lightly dusted with powdered sugar.

Conclusion

In conclusion, the zucchini raspberry cake recipe offers a show-stopping dessert that’s as delicious as it is unique.

Moist texture, raspberry, and all the customisations make the cake a suitable option for any occasion.

Be it summer celebrations or a cozy family affair, this cake will ensure that everybody goes for seconds.

Read More:- Honey Peach Cream Cheese Cupcakes