Simply Zucchini Cakes (recipe) – Sally’s baking addiction

You will love these Easy zucchini pancakes Because it has so many healthy flavors and only requires about 30 minutes to start to finish. Enjoy cinnamon, vanilla, and sweet brown sugar in a moist, fluffy crumb. (And you can’t even taste zucchini!)

I bake zucchini bread mostly in the summer and have recently made some small tweaks to my usual method. This zucchini bread comes from an award-winning recipe and is now better than ever with just a little more size (a longer loaf of 9 x 5 inches!) and moisture. The best I can be!

You can turn your quick bread recipe into muffins or try today’s muffin recipe, which is just like a muffin recipe.

Here’s Why You’ll Love These Zucchini Pancakes

  • The mixture comes together quickly.
  • No need for a mixer.
  • An easy way to use up plentiful summer vegetables.
  • The perfect balance of moisture, heart and softness.
  • Adaptable to your liking for any additional functions you like in cakes.

Bonus: Zucchini fritters are veggie delivery vehicles that even vegetable skeptics will love. You can’t taste the vegetables because the zucchini takes on the flavor of the cinnamon spice mixture. Hop on to this chocolate zucchini cake recipe… you can’t even see those tricky veggies inside!

Zucchini bread vs zucchini pancakes

While I’ve been experimenting with ways to perfect my zucchini bread recipe, I also wanted my muffin version just right. Cakes usually have a thicker batter and a stronger texture than quick bread. If the quick bread mixture is too thick, the bread may dry out easily during the long baking time. Additionally, slices of quick bread can become flimsy and crumbly if you stuff the batter too much, but the pressed muffin shape welcomes additions.

Comparing the current muffins and the quick bread version, here are 3 differences:

  1. I use more zucchini in the muffin batter.
  2. I reduced the brown sugar slightly in the muffin recipe (you can do the same quick bread recipe with success).
  3. I use a dab of milk to loosen up the muffin batter. In zucchini bread, I use apple juice. You can use applesauce in place of milk in the muffins, but I don’t suggest milk in the baking recipe because the bread will be too moist.

The main components you need and why:

Whole wheat flour and other ingredients including eggs, milk, oil, and zucchini

In addition to baking powder, baking soda, and salt, the following ingredients are essential to the success of this recipe:

  1. Whole Wheat Flour or All-Purpose Flour: Like applesauce muffins and morning muffins, today’s zucchini muffins taste great and are healthy with whole wheat flour. You can use wholemeal flour, all-purpose flour, or a combination of the two.
  2. Vanilla, Cinnamon and Nutmeg: Use all 3 for unbeatable flavor.
  3. Oil and eggs: The oil adds moisture and gives the eggs the brownie of muffins.
  4. Brown sugar and granulated white sugar: Brown sugar not only sweetens muffins, but adds flavor and moisture. Using all the brown sugar weighs down the muffins, so use a mixture of brown and white sugar. If you’re concerned about using unrefined sugar, try substituting both brown and white sugar with coconut sugar, or you might enjoy turning your Greek yogurt zucchini bread into pancakes instead.
  5. leben: Like banana pancakes, this mixture needs some liquid to help soften it up. Dairy products or dairy-free milk work great. Orange juice is also beneficial. Sounds weird but I swear by it when making pumpkin bread!
  6. Optional add-ons: Chocolate chips, chopped nuts, and raisins are favourites.

And of course… grated zucchini

Zucchini adds flavorless moisture. It truly is a magical ingredient in your baked goods and wait until you try this crumbly zucchini cake or a batch of oatmeal chocolate chip zucchini cakes.

  • Slicing the zucchini: I use this box grater and love it because it’s easy to use, grates quickly, and holds up well with regular use. No need to blot them out before using them in cake batter.

All you do is whisk the dry and wet ingredients together separately, then combine everything. Expect a thick mixture. If desired, sprinkle coarse sugar Top cakes before baking. It adds a sweet crunch that also happens to make homemade cakes look like they came from a bakery display case. 🙂

Can I add crumb topping?

definitely! Feel free to decorate the cakes with the breadcrumbs used in apple and cinnamon pies.

Chocolate chip zucchini muffin with small pieces

Plain or chocolate chips are the favorites here. You might also like the slightly different (but awesome too!!!) zucchini and cream cheese pancakes with thicker cream cheese hidden inside.

printing press

Wall Clock clock iconknives knives iconScience flag symbolFolder folder iconInstagram instagram iconPinterest Pinterest iconFacebook social networking site facebook iconprinting press print iconBoxes squares iconheart heart symbolhard heart solid heart icon

a description

These zucchini muffins are flavorful and moist, an easy summertime baking staple. You don’t have to peel the zucchini before slicing, but you certainly can if you want to. See notes for freezing instructions.

  1. Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Sit aside. In a medium bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk in the grated zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until completely combined. Fold in any add-ons you want to include, if any. Avoid over-mixing. The mixture is thick.
  3. Spoon the mixture into liners and fill to the top. Sprinkle with granulated sugar as desired.
  4. Bake for 5 minutes at 425°F (218°C); Next, keeping the cakes in the oven, reduce the heat to 350°F (177°C) and continue baking for another 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these pancakes take in the oven is about 20-21 minutes, more or less. (For mini cakes, bake 11-13 minutes at 350°F (177°C) throughout.)
  5. Let muffins cool for 5 minutes in a muffin pan, then transfer to a wire rack to continue cooling or enjoy warm.
  6. Cakes stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to a week.


  1. Freezing Instructions: For longer storage, freeze cakes for up to 3 months. Defrost overnight in the refrigerator, then heat in the microwave if desired.
  2. zucchini: I don’t peel the zucchini before slicing it, but you certainly can if you wanted to. I like to use a box grater to shred the zucchini. The size of the zucchini can vary, but two medium zucchini will suffice for this recipe.
  3. Can I reduce sugar or oil? You can reduce either or both slightly, but be aware that the sugar and oil help produce moist and tender pancakes and the results may be disappointing. For the oil, feel free to replace *some* with applesauce. You can also try replacing all or most of the sugars with coconut sugar. Or you can enjoy baking Greek yogurt and zucchini as muffins instead.
  4. Can I add crumb topping? definitely! Feel free to decorate the cakes with the breadcrumbs used in apple and cinnamon pies.
  5. Why does the initial furnace temperature rise? As I do with most muffin recipes, bake the muffin for 5 minutes at a very hot temperature. Next, keep the muffins in the oven, turning to a lower temperature for the remaining baking time. This initial high temperature will quickly raise the tops of the cakes so they are very high, then the centers will bake during the baking time at the lower temperature. This trick makes beautiful bakery-style pies every time.

Key words: Zucchini pancakes

Leave a Comment