Zucchini oatmeal cake is a delicious and healthy cake that combines the goodness of zucchini and oats. Today, we are going to learn how to make Zucchini oatmeal cake using an easy-to-follow recipe.
If you are unfamiliar with the dish, it is a type of cake made with zucchini, oatmeal, and other ingredients. The zucchini and oatmeal add moisture and texture to the cake while providing nutritional benefits.
The method for creating this cake is akin to traditional cake baking. We begin by whisking together our dry components—flour, baking powder, and a medley of spices—to form the base of our cake’s structure.
In a separate vessel, we’ll beat together eggs, oil, and sugar until they’re well emulsified. Into this wet mixture, we fold in our freshly grated zucchini and whole rolled oats, which are key to infusing moisture and heartiness into our cake.
Once we’ve prepared both mixtures, I’ll show you how to gently combine the wet with the dry, stirring just enough to bring them together into a harmonious batter without overworking it.
From there, we’ll transfer our mixture into a greased baking pan. The final step is to bake it in a preheated oven until it passes the toothpick test—emerging clean when inserted into the heart of the cake.
What about frosting?
You can serve the Zucchini Oatmeal Cake as is or top it with frosting, whipped cream, or a dusting of powdered sugar once it is baked. Some recipes may include nuts or chocolate chips for added flavor and texture.
Overall, this is a moist and flavorful cake that is a great way to incorporate more vegetables and whole grains into your diet.
Easy Zucchini Oatmeal Cake Recipe
Here is a recipe for zucchini oatmeal cake:
Zuccini Oatmeal Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 3 large eggs
- 3/4 cup vegetable oil or melted coconut oil
- 1 cup brown sugar packed
- 2 teaspoons vanilla extract
- 2 cups grated zucchini about 1 medium zucchini
- Optional add-ins: chopped nuts raisins, or chocolate chips
Instructions
Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, rolled oats, baking soda, baking powder, salt, cinnamon, and nutmeg if using. Set aside.
Combine Wet Ingredients:
- In another bowl, beat the eggs with the oil and brown sugar until well combined.
- Stir in the vanilla extract.
- Fold in the grated zucchini until evenly distributed.
Combine Wet and Dry Mixtures:
- Add the wet mixture to the dry ingredients.
- Gently mix everything together until just combined. Be careful not to overmix.
- If using any optional add-ins like nuts or chocolate chips, fold them into the batter now.
Bake the Cake:
- Pour the batter into the prepared baking pan.
- Smooth out the top with a spatula.
- Place in the oven and bake for about 35–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool and Serve:
- Remove from oven and let cool on a wire rack.
- Once cooled, you can optionally dust with powdered sugar or top with your favorite frosting.
- Cut into squares and serve.
Notes
- Moisture Content: Zucchini contains a lot of water, which adds moisture to the cake. There’s no need to squeeze out the liquid unless your zucchini is exceptionally watery.
- Grating Zucchini: Use the large holes of a box grater to grate the zucchini. Fine grating can cause too much moisture release and potentially make the batter too wet.
- Oats Texture: Rolled oats give a chewy texture to the cake. If you prefer a smoother texture, you can pulse the oats in a food processor a few times before adding them to the mix.
- Healthy Substitutions: To make this cake healthier, consider substituting half of the all-purpose flour with whole wheat flour or using a sugar substitute that suits baking.
- Spices: Feel free to adjust the spices according to your taste. Some people enjoy adding a pinch of cloves or allspice for extra warmth.
- Checking Doneness: Ovens can vary, so start checking for doneness around 30 minutes into baking. A toothpick should come out clean or with just a few moist crumbs when inserted into the center of the cake.
- Frosting Options: While this cake is delicious on its own, you can top it with cream cheese frosting, vanilla glaze, or even a dusting of powdered sugar for added sweetness and presentation points.
- Storing Cake: This cake keeps well at room temperature for a day; after that, store it in an airtight container in the refrigerator for up to 5 days.
- Freezing: The Zucchini Oatmeal Cake freezes well, too. Wrap individual pieces or the whole cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature or overnight in the fridge before serving.
- Serving Suggestion: Serve this cake warm with a scoop of vanilla ice cream for an indulgent dessert or enjoy it at room temperature with a cup of coffee or tea for a delightful snack.