Zucchini Apple Cake Recipe If you’re craving a dessert that’s both fruity and moist, look no further than this Zucchini Apple Cake Recipe! Combining the freshness of zucchini with the sweetness of apples, this cake is a perfect way to enjoy a healthier, yet indulgent treat. The zucchini keeps the cake incredibly moist, while the apples add a natural sweetness and slight tang. With a touch of cinnamon and nutmeg, this cake is a deliciously spiced, satisfying dessert that will become a family favorite in no time.
If you’re looking to sneak in some veggies or just want to try something a little different, this zucchini apple cake is a wonderful option. The addition of applesauce or even a handful of raisins can make it even more delicious. The cake is best enjoyed fresh, but it also stores wonderfully for a couple of days.
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Zucchini Apple Cake
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 ½ cups grated zucchini about 1 medium zucchini
- 1 cup chopped apples peeled or unpeeled, your choice
- ½ cup applesauce optional, for extra moisture
- ¼ cup chopped walnuts or raisins optional
For the Optional Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- ¼ tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
- Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Prepare the wet ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
- Add the zucchini and apples: Stir in the grated zucchini and chopped apples (and applesauce if using). If you like, fold in the walnuts or raisins for added texture.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Bake the cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
- Make the glaze (optional): If you’d like a sweet glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.
- Serve and enjoy: Slice into squares and serve! This cake is delicious on its own, but the glaze adds a nice touch of sweetness if desired.