Zucchini Spice Cake

Another olive oil based loaf cake recipe. I’m cooking and baking to cope and get through these days but I’m also trying to be mindful and making and creating recipes that can be frozen and stretched out. Like my Pantry Chocolate Cake & Banana Bread this recipe will freeze very well. If you’ve got a spare zucchini (even one that’s on its way out), the rest of this cake is made with staples. See my post on Pantry Staples for grocery and planning tips and ideas for the times, one of which is to slice up your cakes then freeze the slices so you can grab one whenever you want.

Prep time: 5 minutes

Baking time: 30-35 minutes for Bundt pan

Baking time: 45-50 minutes for loaf pan

1 zucchini grated unpeeled

1 cup flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Pinch salt

2 eggs

1/2 cup olive oil

Powdered sugar for dusting (optional)

Preheat oven to 350 degrees. Grease pan with baking spray.

Combine all the dry ingredients in a bowl and set aside. Beat the eggs and oil until just mixed. Add zucchini and dry ingredients to the egg mixture and beat for about 30 seconds or until everything is incorporated. Don’t over mix. Pour batter into greased pan. * note if you use a Bundt pan the batter will not fill it. I used a 10 cup pan.