Zucchini Raspberry Cake Recipe Clara quick dinners

This Zucchini Raspberry Cake is a moist, tender dessert that brings together the fresh, earthy notes of zucchini with the sweet-tart burst of raspberries. It’s a delightful treat that balances indulgence with the subtle wholesomeness of vegetables, making it perfect for brunches, potlucks, or afternoon tea.

Why You’ll Love This Recipe

• Moist and rich texture from zucchini
• Naturally sweet and tangy flavor from raspberries
• A great way to use up summer produce
• No one will guess there’s zucchini in it
• Perfect for breakfast, dessert, or a snack
• Easily adaptable with different berries or add-ins

Ingredients

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

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Eggs
• Granulated sugar
• Vegetable oil or melted butter
• Vanilla extract
• Fresh grated zucchini
• Fresh or frozen raspberries
• Optional: chopped nuts or white chocolate chips

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan or cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat eggs with sugar, oil, and vanilla until smooth.
4. Stir in grated zucchini.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Gently fold in raspberries and optional add-ins like nuts or chocolate.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 5060 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 1015 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes one 9×5-inch loaf or an 8-inch round cake, serving approximately 810 people.
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes

Variations

• Lemon zest: Add 1 teaspoon of lemon zest to brighten the flavor.
• Glaze: Drizzle with a lemon or vanilla glaze once the cake has cooled.
• Nutty crunch: Stir in ½ cup chopped walnuts or pecans.
• Dairy-free: Use a dairy-free oil and check your chocolate chips if adding.
• Vegan version: Substitute flax eggs and plant-based milk alternatives.

Storage/reheating

Store at room temperature for up to 2 days, or refrigerate for up to 5 days in an airtight container.
To freeze, wrap slices individually and store in a freezer-safe bag for up to 3 months.
Thaw at room temperature or reheat briefly in the microwave for a warm slice.

FAQs

Can I taste the zucchini in the cake?

No, zucchini adds moisture and texture, but its flavor is very mild and virtually undetectable.

Do I need to peel the zucchini?

No, the skin is soft and blends in. Just wash and grate it no peeling necessary.

Can I use frozen raspberries?

Yes, but don’t thaw them first. Fold them in frozen to prevent excess moisture in the batter.

How do I keep the raspberries from sinking?

Toss them lightly in a bit of flour before folding into the batter. This helps suspend them throughout the cake.

Can I make this gluten-free?

Yes, substitute a 1:1 gluten-free flour blend suitable for baking.

Can I use a different type of pan?

Absolutely. A muffin tin, bundt pan, or 9×13-inch pan can all work—just adjust baking time accordingly.

Should I squeeze the moisture out of the zucchini?

Only if it’s extremely watery. Otherwise, the moisture helps keep the cake tender.

Is this cake suitable for breakfast?

Yes, it’s lightly sweetened and full of fruit and veggie goodness—perfect with coffee or tea.

Can I make this cake ahead of time?

Yes, it tastes even better the next day as the flavors meld. Store it tightly covered.

What can I use instead of raspberries?

Try blueberries, blackberries, chopped strawberries, or even dried cranberries for a twist.

Conclusion

Zucchini Raspberry Cake is a deliciously moist and subtly sweet dessert that’s perfect for using up seasonal produce. Easy to make and full of flavor, this cake offers a unique combination of textures and tastes that everyone will love. Whether you’re sneaking in veggies or just craving something fresh and fruity, this cake is a wonderful choice year-round.

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