This super moist Zucchini Almond Cake is soft and tender, full of amazing almond flavor that you’re going to love. The zucchini makes this almond cake incredibly moist and delicious, turning it an epic fall treat that captures the essence of the season.
HOMEMADE ZUCCHINI ALMOND CAKE
I absolutely love this cake! A sweet, fluffy, easy-to-make cake filled with zucchini, almonds, and the perfect add-ins. Topped with a sweet glaze and garnished with sliced almonds.
It’s zucchini harvesting season, and if you have an abundance of zucchini, this is the perfect recipe to try. It’s incredibly simple, put that zucchini to use and make some of this delicious cake. We all enjoy grilled or sautéed zucchini, right? But have you ever tried baking with it? The shredded zucchini blends seamlessly into the cake, creating a fluffy, moist texture, and I assure you, no one would ever guess it’s there. Baking with zucchini is a delicious way to add more veggies to your diet and enjoy seasonal produce.
I am no stranger to cooking with zucchini; in fact, these Zucchini Carrot Fritters are a regular at my house because they’re quick to make, delicious, and a great way to use up my zucchini. But this cake might be the next big thing!
Whether you’re preparing for tea or coffee time or simply want a delicious treat for brunch, lunch or any fall gathering, this Zucchini Almond Cake is the answer!
For more great recipes, make sure you take a look at my Pumpkin Walnut Bundt Cake, Orange Chocolate Bundt Cake, and you can never go wrong with my Lemon Poppy Seed Cake Recipe.
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WHAT YOU’LL NEED FOR THIS ZUCCHINI ALMOND CAKE
For the zucchini cake itself, you’ll need:
- All purpose flour
- Eggs
- Ground unsalted almonds
- Granulated sugar
- Brown sugar
- Butter
- Sour cream
- Shredded zucchini
- Baking soda and baking powder
- Salt
- Almond extract
- Orange zest
And for the homemade glaze you’ll need:
- Powdered sugar
- Milk
- Almond extract
Find the full printable recipe with specific measurements and the complete list of ingredients and quantities in the recipe card below.
HOW TO PREPARE ZUCCHINI FOR CAKE
Peeling zucchini: For a smoother texture, peel the zucchini before using it. If you’re using an extra-large zucchini from the garden, remove the seeds, as they can be tough and bitter. To remove the seeds, slice the zucchini lengthwise, then use a spoon to scoop out the seeds from the center before grating the flesh.
Grating zucchini: This recipe uses grated zucchini. Use the larger holes on a box grater or a food processor (don’t dice or chop it). Once grated, you’ll need to strain out the excess moisture. I like to use a linen towel or paper towel. Simply, transfer the zucchini onto a clean kitchen towel placed over the sink and allow it to sit for 10 minutes to let the water drain out. Before using, squeeze out any remaining moisture. This will prevent your zucchini cake from being soggy.
VARIATIONS
- Swap the orange zest for other warm spices like cinnamon, pumpkin pie spice or add a pinch of nutmeg or ginger.
- Add dried cranberries, raisins or chopped dates are a great addition.
- Fold in a semi-sweet or dark chocolate chips for a chocolatey twist.
- Instead of a sweet almond glaze, try a lemon glaze, vanilla glaze, or even a chocolate ganache topping.
TIPS FOR THE BEST ZUCCHINI ALMOND CAKE
- Use small to medium zucchini for best taste and texture. Be sure to drain the zucchini, the steps are listed above.
- Prep your pan well. Spray a nonstick bundt pan with cooking spray, or lightly butter and dust with flour, tapping off any excess flour.
- Use ingredients that are at room temperature. Eggs from the refrigerator can be brought to room temperature quickly by placing them in a bowl of warm (not hot) water for about 10 minutes.
- Do not overmix the batter, as it will result in a chewy, dry cake.
- Cooking time may vary, so start checking the cake early and bake it until a toothpick inserted into the center comes out clean.
FREEZING AND STORAGE
You can store zucchini almond cake on the counter for up to 2 days. For longer storage, you can refrigerate the cake. Place it in an airtight container. It should stay fresh for up to a week.
Freezer: Zucchini cake can be frozen. Allow the cake to cool completely first. Freeze it in slices, wrapped in plastic wrap and then place it in a freezer-safe airtight container or a resealable freezer bag. Freezing in slices makes it easy to thaw just the amount you’d like to eat.
RECIPES YOU’LL LOVE
- Orange Bundt Cake
- Carrot Walnut Cake
- Chocolate Loaf Cake With Pears
- Orange Upside Down Cake
- Almond Sand Dollar Cookies
If you give this Zucchini Almond Cake a try, let me know your thoughts and any questions in the comments section. 😊 I genuinely appreciate your feedback and am always here to answer any questions you may have. Also, be sure to pin the recipe by clicking the ‘PIN’ button for future reference.
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Happy Baking! -A
Nutritional and calories information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
ZUCCHINI ALMOND CAKE
Equipment
- Bundt pan (10-inch)
- Non-stick Cooking Spray
- Box grater or Food processor
- Large bowl
- Medium Bowl
Ingredients
Bundt Cake:
- 3 cups unbleached all-purpose flour (remember to fluff it first, then scoop, then level for an accurate measurement)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 4 large eggs room temperature
- 1/2 cup brown sugar packed
- 3/4 cup granulated sugar
- 1 cup butter melted
- 2 teaspoons almond extract
- 1 tablespoon orange zest
- 1/2 cup sour cream room temperature
- 1 cup ground unsalted almonds chopped
- 3 cups finely grated zucchini (peeled and grated on small holes of box grater or food processor)
Almond Glaze:
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoons almond extract
Garnish:
- 1/4 cup toasted sliced almonds
Instructions
Cake Butter
- Preheat oven to 350°F (175°C). Arrange a rack in the center of the oven. Spray a nonstick 10-inch bundt pan with cooking spray, or lightly butter and flour the pan, tapping off any excess flour.
- Shred or grate zucchini using the fine grater in a food processor or use a box grater. Transfer the shredded zucchini onto a clean kitchen towel placed over the sink and allow it to sit for 10 minutes to let the water drain out. Before using the zucchini, wrap the shredded zucchini in a towel and squeeze out the excess moisture. Set aside.
- In a medium mixing bowl, combine flour, baking powder, baking soda and salt with a whisk. Set aside.
- In a large bowl, beat the eggs with an electric mixer until thick and light in color, about 2 minutes. Gradually add the white and brown sugars, beating well after each addition, until the mixture becomes light and fluffy, which should take about 2-3 minutes.
- Add the melted butter to the egg and sugar mixture, continuing to beat until well combined. Then, whisk in the sour cream, almond extract, and orange zest. Mix until the mixture is smooth and well blended.
- Add in the dry ingredients and mix with a rubber spatula until almost combined.
- Gently fold in the zucchini and ground almonds, being careful to not over-mix.
- Pour the batter into the prepared bundt pan.
- Bake in the preheated oven for 50 to 55 minutes, or until golden and a toothpick inserted near the center comes out clean.
- Remove the cake from the oven and place on wire cooling rack. Let cool in the pan for 10 minutes then flip the cake onto a cooling rack or platter to cool completely before glazing.
- Then add your favorite glaze or frosting over the cooled cake and top with sliced almonds. Enjoy!
Glaze:
- To make the glaze, whisk the powdered sugar, milk and almond extract in a small bowl, until smooth. If glaze is too thick add a little more milk, or add more powdered sugar if not thick enough.
Thank You for the recipe.
You’re very welcome! I hope you love the cake when you try it. 😊 Feel free to let me know how it turns out or if you have any questions along the way!”