Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

  • Home
    • About
    • FAQs
  • Recipes
    • Bread and Breakfast
    • Condiments
    • Dairy
    • Main Dishes
    • Side Dishes and Snacks
    • Desserts
    • Gluten Free
    • Instant Pot
    • Crock Pot
    • Heavenly Homemaker’s Weekly Menus
  • Homemaking
    • Real Food Sources
  • Store
  • Contact
    • Advertise
    • Disclosure
    • Privacy Policy
  • Simple Meals
  • Club Members!

Zucchini Recipes: Whole Wheat Zucchini Cake

August 6, 2009 by Laura 37 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

With all these zucchini experiments you might think that I don’t have any more huge zucchini in my kitchen any more. Oh but you’d be wrong. There’s still a big huge one on my countertop waiting to be played with. I’ve still got a Zucchini Brownie recipe coming for you…and in case you missed them…here are more zucchini recipes you might be interested in:  Chocolate Chip Zucchini Cookies and Bars; Cheeseburger Zucchini Boats; Whole Wheat and Honey Zucchini Bread and Muffins.

This cake was maybe my favorite of all the experiments. It was really, really good (and by was, I mean that every last piece is gone). Of course I happen to think cream cheese frosting makes everything good!

zucchinicakesm

Whole Wheat Zucchini CakeYum

2 cups whole wheat flour
1 1/2 cups sucanat or rapadura
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups shredded zucchini
2 eggs
1/2 cup butter, melted

Stir together dry ingredients. Mix in zucchini, eggs and butter. Pour batter into a buttered 9×13 inch baking dish. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Allow cake to cool completely. Frost with Cream Cheese Frosting. Below are two recipe choices:

Sorta-Naughty (But at Least the Sugar is Unbleached) Cream Cheese Frosting

1/2 cup melted butter
8 oz. cream cheese, softened
1 t. vanilla
4 1/2 cups organic/unbleached powdered sugar

Cream butter and cream cheese together. Add vanilla. Beat powdered sugar in gradually until you reach the right consistency.

Not-So-Naughty (But Still Really Good) Cream Cheese Frosting

1/2 cup heavy whipping cream
3 ounces cream cheese
1 t. vanilla
4 T. honey

Whip cream until soft peaks form. In a separate bowl, stir cream cheese, vanilla and honey together until smooth. Gently fold in whipped cream.

Either frosting recipe is really good…the latter one is just a bit more natural and healthy.

If you like carrot cake…we all kinda thought this cake tasted a lot like carrot cake. Mmmm!

(If you don’t like carrot cake, then this cake tasted nothing like carrot cake.)  You should totally try it. ;)
—————————————————-

This post is linked to Frugal Fridays.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Filed Under: Desserts, Natural Sugar Treats, Recipes

Comments

  1. Melinda says

    August 6, 2009 at 10:48 pm

    Thanks for posting this recipe! You’re right…cream cheese frosting makes any cake taste good!

    Reply
  2. Mommy-Wise says

    August 7, 2009 at 2:18 am

    I wish that eating with your eyes was as good as eating with your mouth!!

    Reply
  3. Paula says

    August 7, 2009 at 7:38 am

    This looks great! I just shredded & froze 12 cups of zucchini. When my kids head back to school, this will be a good afterschool treat.

    Reply
  4. Cara says

    August 11, 2009 at 8:37 pm

    I made this for a potluck dinner tonight. It was wonderful. I ended up leaving with less than half the pan. Thank you for sharing such a delicious recipe…and helping a sister out with all that zucchini I have laying around. :)

    Reply
  5. Erin says

    August 13, 2009 at 8:25 am

    Yummy yummy yummy

    Reply
  6. Wendy says

    August 24, 2009 at 3:05 am

    I used 1 3/4 cup wheat flour and 1/4 cup wheat germ, it was fabulous and every one loved it.I did have to increase the baking time by 15 minutes ( probably would have been shorter if I could have kept from peeking and opening the door.)

    Reply
  7. Kyle Griffin says

    May 11, 2010 at 1:52 am

    i really love Cakes and i am always looking for some new cake recipes on the internet.*,.

    Reply
  8. Anne says

    June 1, 2010 at 3:32 pm

    I have seen first time in this kind of Cake and I hope to make it on Saturday. This looks very Yummy.

    Reply
  9. Shauna says

    July 25, 2010 at 7:11 pm

    Would this recipe work as carrot cake (meaning, replace the zucchini with carrots)? I’m looking for a “healthy” recipe for my son’s 1st birthday this week, and thought this might work. Also, could you do it as cupcakes? Thanks so much!

    Reply
    • Laura says

      August 17, 2010 at 3:08 pm

      Yes I think this recipe would work great with carrots. And also made into cupcakes!! :)

      Reply
  10. Kymberly says

    August 2, 2010 at 10:02 pm

    Thanks for this recipe. DS second birthday is coming up and I need a healthly recipe I could make with what I have on hand. I’m sure he’ll love it.

    Reply
  11. Tanya says

    October 23, 2010 at 12:35 pm

    This is scrumptious! Since it has cream cheese frosting, does the cake have to be refrigerated?

    Reply
    • Laura says

      November 4, 2010 at 11:52 am

      Yes, it is best kept in the fridge.

      Reply
  12. C Merritt says

    October 23, 2010 at 2:31 pm

    Dear Friends: The zucchini seems really really “wet” — has a significant amount of moisture. When I baked the cake it took forever to cook thoroughly.

    Should I be somehow sqeezing moisture out of the zucchini before I use it? If yes — then please advise how?

    Many thanks!

    Reply
    • Laura says

      November 4, 2010 at 11:53 am

      If you are using frozen zucchini, then yes squeeze out some of the liquid. If using fresh zucchini, this isn’t necessary.

      Reply
  13. Rachel says

    November 15, 2010 at 6:19 pm

    I just made cupcakes with your recipe, but I used carrots instead of zucchini for my sons first birthday. They are absolutely amazing! Thanks for your great recipes!

    Reply
  14. Denisa says

    March 5, 2011 at 12:53 pm

    Does “T.” indicate tablespoon or teaspoon?

    Reply
    • Laura says

      May 11, 2011 at 3:32 pm

      T. is tablespoon, t. is teaspoon, but I’ve edited the post so as to prevent any further confusion! I’ve been terrible about abbreviations and am trying to stop doing that!!

      Reply
  15. Tiffany says

    April 19, 2011 at 6:53 pm

    im pretty sure capital “T” is tablespoon and lower case “t” is teaspoon – this is common in measuring ingredients, so hopefully it is what Laura intended also.

    Reply
  16. Heather Hansen says

    May 10, 2011 at 2:50 pm

    just made this!!! SOOOOO yummy! kids loved it too!! thanks so much for all of your great recipes!!

    Reply
  17. Teresa says

    July 11, 2011 at 8:40 am

    Laura,
    This cake is absolutely wonderful..I made cupcakes and a 8×8 cake size and i can not believe how great their are..Thanks for all you do for your and our families.

    Reply
  18. Lydia says

    July 19, 2011 at 4:31 pm

    I was happy to find this, we have loads of zucchini and are running out of ways to use them all. This recipe looks yummy & I’ll be trying it tonight.

    Reply
  19. Laura L. says

    July 20, 2011 at 1:23 pm

    Hi Laura,
    I noticed the link to the Powdered sugar you posted was like $4 a pound. I just wanted to pass it on that I make my own powdered sugar. Do you have a Vitamix? Most health conscious people do. This works best in a Vitamix, but I’ve never tried it in a conventional blender. Simply blend 1 cup organic evaporated cane juice with 1 tsp. arrowroot powder. If you’re using a vitamix, start on low and quickly go to high as you would make a smoothie. It takes about 30 seconds to blend up completely. You can strain the lumps through a sifter if you want. I use the same recipe for making cream cheese frosting but with my own homemade powdered sugar. I love your site! I will be checking out more. Thanks,
    Laura

    Reply
    • Laura says

      July 20, 2011 at 3:32 pm

      Thank you – yes! Since posting that recipe I had learned to make powdered sugar. It’s such good stuff!!! :)

      Reply
  20. Fran Lemos says

    August 9, 2011 at 7:24 pm

    This whole Wheat Zucchini Cake sounds wonderful..However, I don’t know what sucanat or rapaduca is?
    and where do I get it…
    Thanks,
    Fran

    Reply
    • Laura says

      August 10, 2011 at 10:05 am

      Rapadura/sucanat is defined as “dehydrated cane sugar juice”. It is a very pure form of sugar, which retains many of it’s nutrients. I order mine from my health food co-op, Azure Standard or get it through Amazon. If you don’t have sucanat, you can substituted brown sugar! :)

      Reply
  21. stephanie says

    August 20, 2011 at 4:19 pm

    I used 1 cup Agave syrup and 1/2 c stevia for sweetener and it was delicious! Made the cake that much healthier.

    Reply
  22. m-m-g says

    October 4, 2011 at 3:29 pm

    Hi, i live in Egypt and we don’t have whole wheat flour(only the brown whole flour which has a bitter taste) so can i use the all purpose flour? will it be also 2 cups??
    and for the sugar can i use the confectionary sugar(same quantity or will it differ?) and if i want to make it healthier can i use honey or it will change the cake taste?
    last thing , i have a picky children so does the zucchini taste appear in the cake?

    sorry for these long list of questions, but i like the idea of making our food more healthy
    (specially for my kids who refuse to eat vegetables and fruits:( so i hide them in the cakes)
    so pls. help
    Thank you

    Reply
    • Laura says

      October 4, 2011 at 6:39 pm

      You’ll probably need a little more than the 2 cups of flour, but I’m not entirely sure. Yes, honey will be fine and nope, the zucchini doesn’t have a taste in this cake – it just adds the nutrition!

      Reply
      • m-m-g says

        October 5, 2011 at 2:10 pm

        thank u so much for the quick reply, will give it a try

        Reply
  23. Lori says

    October 20, 2011 at 8:28 pm

    Thanks so much for your recipe. I made your cake and altered it to fit my taste. I cut down on the sugar (I actually used 1 cup of real sugar) and used 1/2 cup of applesauce in place of the butter. I also added a lot more cinnamon and added wheat germ, flax seed, walnuts and raisins…girl it was delicious! It was like a carrot cake and super moist. Thanks so much for posting your recipe, it gave me a great outline to start from. I thought I’d share how I’d altered your recipe and it worked in case you wanted to try it. It is always fun to experiment!

    Reply
  24. Jordan says

    May 13, 2012 at 7:33 am

    Thank you for sharing this recipe. We try to eat very healthful, but still love to have a dessert every now and then. I am going to try it today using 2 cups of carrots instead of zucchini, as we have an abundance of carrots right now. ~Jordan

    Reply
  25. Jill says

    June 26, 2012 at 4:11 pm

    How long do you let it cool?

    Reply
    • [email protected] says

      August 6, 2012 at 11:14 am

      Let it cool completely. That can take up to a few hours depending on your house and where you are letting it cool. :)

      Reply
  26. Heidi says

    August 11, 2012 at 5:59 pm

    Just made this & it’s yummy! Try it with powdered sucanat frosting sometime for a less refined version. The molassesy, caramely flavor complements the cake well. : )

    Reply
  27. Tina says

    August 5, 2014 at 5:53 pm

    Can you use almond flour instead of whole wheat?

    Reply
    • Laura says

      August 6, 2014 at 3:32 pm

      I would imagine so, but I haven’t tried subbing almond flour in this recipe so I can’t say for sure. :)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *


Join Our Community!

 Facebook Twitter RSS E-mail Instagram Pinterest

Popular Posts

~ Will All of the Real Moms Please Stand Up?
~ Easy! Stir-and-Pour Whole Wheat Bread
~ How to Make Gatorade
~ 31 Real Food Breakfast Ideas
~ Dear Teenage Girls...
~ When Mom Takes a Step Back
~ The Inexpensive Health Insurance We Love!
~ Let's Talk Real Food Grocery Budgets

Check out our latest posts!

  • Simple Bran Muffin Recipe
  • Easy Meatballs with Sweet Sauce (Freezer Friendly)
  • How to Make Uncrustables
  • The Easiest No-Bake Cheescake
  • Do I Still Buy Organic Food?
Home  ~  Simple Meals  ~  Club Membership  ~  Shop  ~  Privacy Policy  ~  Disclosure  ~ Contact

Copyright © 2023 · Beautiful Pro Theme on Genesis Framework · WordPress · Log in