Best 3 Egg Free Spiced Zucchini Cake Recipes

With its moist texture, aromatic flavors and a beautiful golden crust, egg free spiced zucchini cake is a delicious treat that everyone will love. Whether you're looking for a healthy breakfast option or an indulgent dessert, this cake has something for everyone. With its combination of sweet and savory flavors, this cake is sure to be a hit at any gathering. With so many different recipes available, finding the perfect one can be a challenge. That's why we've compiled a list of the best egg free spiced zucchini cake recipes, so you can make the perfect cake every time.

Check out the recipes below so you can choose the best recipe for yourself!

EGG FREE SPICED ZUCCHINI CAKE

Egg Free Spiced Zucchini Cake image

Make and share this Egg Free Spiced Zucchini Cake recipe from Food.com.

Provided by happygurl06

Categories Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups all-purpose flour
1 cup caster sugar
1 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
3/4 cup zucchini, grated
1/2 cup sultana
1 cup walnuts, chopped
1/4 cup vegetable oil
1 teaspoon white vinegar
1/2 cup water
2 oranges, separate zest and juice

Steps:

Add ingredients to a mixing bowl in the same order as listed.
Mix with a wooden spoon for 1-2 minutes.
Pour into a non stick round or loaf tin that has been greased.
Bake at 350 degrees F for 40 minutes until a skewer comes out clean.

CHOCOLATE SPICE ZUCCHINI CAKE

Chocolate Spice Zucchini Cake image

Make and share this Chocolate Spice Zucchini Cake recipe from Food.com.

Provided by Iron Bloomers

Categories Dessert

Time 1h15m

Yield 1 ten inch tube cake, 12 serving(s)

Number Of Ingredients 15

Ingredients

1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup cocoa
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/4 teaspoon salt
1 1/4 cups brown sugar, packed
3/4 cup oil
2 eggs
1 teaspoon vanilla
1 1/2 cups grated zucchini
1/2 cup chopped walnuts
1/2 cup raisins

Steps:

Grease and flour a 10-inch fluted tube pan.
Preheat oven to 350°.
Stir together flour, baking powder, cocoa, spices, salt and baking soda; set aside.
In large bowl beat oil and brown sugar till well combined.
Add eggs and vanilla, blending well.
Stir in zucchini.
Stir nuts and raisins into dry mixture and then stir dry into the wet mixture until well mixed.
Pour into prepared pan.
Bake 350° 45-50 minutes till it tests done.
Cool 15 minutes, then turn out and finish cooling on wire rack.
Serve plain or topped with Cool whip/or whipped cream.

ZUCCHINI SPICE CAKE

Zucchini Spice Cake image

I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. It is a dense cake reminiscent of carrot cake. I frequently add in an extra cup of stir-ins. Raisins, flake coconut, and walnuts or pecans are favorites.

Provided by BECCARAE1

Categories Fruits and Vegetables Vegetables Squash

Time 3h5m

Yield 24

Number Of Ingredients 14

Ingredients

3 cups grated unpeeled zucchini
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
2 cups white sugar
1 cup brown sugar
1 tablespoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
4 eggs
1 cup unsweetened applesauce
¾ cup vegetable oil
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
Place grated zucchini in a colander and set aside to drain.
Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 39.6 g, Cholesterol 31 mg, Fat 7.8 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 163.7 mg, Sugar 27 g

Tips:

Choose fresh, firm zucchini. This will ensure that your cake is moist and flavorful.
Grate the zucchini finely. This will help it to distribute evenly throughout the cake batter.
Be sure to drain the excess liquid from the zucchini before adding it to the batter. This will prevent the cake from being too wet.
Use a good quality spice blend. This will add depth of flavor to your cake.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
Let the cake cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

Egg-free spiced zucchini cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. This cake is also a great way to use up leftover zucchini. So next time you have some zucchini on hand, be sure to give this recipe a try.