Egg Free Spiced Zucchini Cake

Discover the ultimate treat with this Egg-Free Spiced Zucchini Cake—a moist, flavorful dessert that’s perfect for anyone avoiding eggs or looking to elevate classic zucchini cake. Packed with warm spices like cinnamon and nutmeg, this recipe uses unsweetened applesauce as a clever egg substitute, creating a tender crumb without compromising on taste. The addition of shredded zucchini not only keeps the cake delightfully moist but also sneaks in a serving of veggies, making it a secretly wholesome indulgence. Whether topped with a dusting of powdered sugar, a luscious frosting, or enjoyed as-is, this aromatic cake is easy to make in just one bowl and bakes in under an hour. Perfect for potlucks, afternoon coffee breaks, or family gatherings, this egg-free dessert will have everyone coming back for seconds!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 10

Ingredients

• 2 cups All-purpose flour
• 1 cup Granulated sugar
• 0.5 cup Brown sugar
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Salt
• 0.75 cup Unsweetened applesauce
• 0.5 cup Vegetable oil
• 1 teaspoon Vanilla extract
• 2 cups Shredded zucchini (well-drained)
• 0.5 cup Chopped walnuts or pecans (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.

Step 2

In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk until well combined.

Step 3

In a separate large bowl, whisk together the unsweetened applesauce, vegetable oil, and vanilla extract until smooth.

Step 4

Gradually add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix.

Step 5

Fold in the shredded zucchini and the optional chopped walnuts or pecans, ensuring they're evenly distributed in the batter.

Step 6

Pour the batter into the prepared baking pan, spreading it out evenly.

Step 7

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Step 8

Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 9

Optional: Dust the cooled cake with powdered sugar or frost with your favorite egg-free frosting before serving.

Step 10

Slice and enjoy this moist and spiced zucchini cake!

Nutrition Facts

Serving size	1394.3 grams (1394.3g)

Amount per serving	% Daily Value*
Calories	3398

Total Fat 149.00g	191%
Saturated Fat 19.90g	99%
Polyunsaturated Fat 67.20g
Cholesterol 0mg	0%
Sodium 3406mg	148%
Total Carbohydrate 506.90g	184%
Dietary Fiber 19.90g	71%
Total Sugars 301.30g
Protein 41.30g	83%

Vitamin D 0IU	0%
Calcium 262mg	20%
Iron 16mg	91%
Potassium 2074mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.9%

Protein: 4.7%

Carbs: 57.4%