Servings: 15-18 serving(s)
Prep time: 20 minutes
Total time: 1 hours 10 minutes
Cooking time: 50 minutes
This lightly spiced maple molasses zucchini cake is moist and not too heavy. A great recipe if you’re feeding a crowd.
I have spent the week tucked away at an old lodge in Quebec, cooking, working and looking at the lake. I’m away with family and have been sharing meal prep with one of my brothers who also loves to cook. It has been great fun cooking huge feasts and spending evenings around the table.
As they prepare to close the lodge for the season we have been “cooking down” the freezer and the cupboards so there will be less to cart home in October.
On top of that I have challenged myself to use up all of the produce from a local farm that had accumulated in the fridge before we arrived. Among other things I have made chocolate beet cake, coleslaw with apple dressing, roasted zucchini, and baked zucchini balls. There is still a mound of zucchini to go through so yesterday I baked a big zucchini cake.
I love how moist and light a zucchini cake can taste. My version is mildly spiced and includes chopped walnuts for texture. We served it with a slightly runny cream cheese frosting on the side so everyone could choose how much added sweet they wanted in each bite. Serving the cake unfrosted also makes it easier to store leftovers.
This recipe make a 9″ x 13″ cake so is great for a crowd.
Maple Molasses Zucchini Cake Recipe
- 3 large eggs, room temperature
- 1 cup sugar
- 1 cup olive oil
- ½ cup pure maple syrup
- ½ cup Crosby’s Fancy Molasses
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 1 tsp. ginger
- ¼ tp. Cloves
- ¼ tsp. nutmeg
- 2 cups shredded zucchini
- 1 cup chopped walnuts
- Preheat the oven to 350 F and line a 9” x 13” pan with parchment paper or grease and flour it well.
- In a large bowl whisk together the flour, baking soda and baking powder, salt and spices.
- In another bowl beat the eggs then whisk in the oil followed by the sugar, molasses, maple syrup and vanilla.
- Add wet ingredients to dry and whisk until almost combined. Stir in the zucchini and walnuts.
- Scrape into prepared pan and bake for about 50 minutes, until set.
- Let cool about 10 minutes then remove from the pan.
- Serve with cream cheese frosting in the side.
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