Butterscotch Zucchini Cake
This recipe transforms summer zucchini into a moist, warmly spiced cake. Instant butterscotch pudding mix adds a unique, rich flavor and tender crumb, while oats provide a subtle texture.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 12
- Difficulty
- Easy
- Per serving
- 438 kcal
Allergen information: may contain eggs, gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 cupall-purpose flour
- 100 ginstant butterscotch pudding mix, dry mix only
- 1 tspbaking soda
- 0.5 tspbaking powder
- 1 tspground cinnamon
- 1 tspground ginger
- 1 tspground nutmeg
- 1 tspsalt
- 1.5 cupgranulated sugar
- 1 cupvegetable oil
- 3 pcslarge egg, lightly beaten
- 2 tspvanilla extract
- 250 gzucchini, shredded and squeezed of excess moisture
- 0.5 cuprolled oats
- 1 cupchopped walnuts, or raisins(optional)
Equipment
9x13-inch baking pan · measuring cups · large bowl · spatula · wire rack · measuring spoons · medium bowl · whisk · oven · box grater
The method
Step by step
- 1
Preheat your oven to 175°C (350°F) and grease and flour a 9x13-inch (23x33 cm) baking pan.
About 5 min
- 2
In a large bowl, whisk together the all-purpose flour, instant butterscotch pudding mix, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt.
About 3 min
Cook’s note: Whisking the dry ingredients ensures the leaveners and spices are evenly distributed for a consistent cake.
- 3
In a separate medium bowl, whisk the granulated sugar and vegetable oil until combined.
About 2 min
- 4
Add the lightly beaten eggs and vanilla extract to the sugar mixture and whisk until smooth.
About 2 min
- 5
Stir the shredded and squeezed zucchini into the wet ingredients.
About 1 min
Cook’s note: Squeezing the zucchini prevents the cake from becoming too dense or soggy.
- 6
Pour the wet ingredients into the bowl with the dry ingredients and mix with a spatula until just combined. Do not overmix.
About 2 min
Cook’s note: A few streaks of flour are okay; overmixing can lead to a tough cake.
- 7
Gently fold in the rolled oats and the optional chopped walnuts.
About 1 min
- 8
Pour the batter into the prepared baking pan and spread it into an even layer.
About 2 min
- 9
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
About 45 min
- 10
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing.
About 30 min
Cook’s note: Cooling completely ensures clean slices and allows the flavors to set.
Per serving
Nutrition
- Calories
- 437.5kcal
- Protein
- 5.9g
- Carbs
- 45.4g
- Fat
- 26.7g
- Fibre
- 2g
- Sugar
- 26.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature or in the refrigerator.
Best served at room temperature, or warm a slice in the microwave for 15-20 seconds.
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