More Recipes You'll Love
ZuCakes are zucchini cakes with a zoo-animal attitude — pronounced zoo-cakes, of course. Shredded zucchini and crushed pineapple keep the batter naturally sweet, so honey is the only added sweetener. Bake them as cupcakes, a loaf, or a full birthday cake; the batter forgives everything.
Pro Tips
- Don't add more sweetener than the recipe calls for — zucchini and a whole can of crushed pineapple already carry this cake.
- Grease your pans well and fill cupcake cups only ¾ full; the batter spreads more than you'd expect.
- Save the drained pineapple juice from the can — it's exactly what the Pineapple, Mint, and Clementine Water recipe needs.
- Bake uncovered at 350 degrees for about 30 minutes; the tops should spring back rather than look wet.
- Store them chilled for a week or more — like most fruit-and-veggie cakes, they taste even better on day two.
Frequently Asked Questions
What exactly are ZuCakes?
Zucchini cakes, nicknamed after a zoo-animal cake pan. Pronounce it zoo-cakes. The batter is endlessly versatile — cupcakes, muffins, a loaf, or one big birthday cake.
Can I bake this as a loaf instead of cupcakes?
Yes — the batter is forgiving either way. A loaf needs the same 30 minutes at 350 degrees; just test the center before pulling it.
What should I serve with ZuCakes?
Creamy Not Cheese Frosting for a proper cake, or a scoop of honey nut ice cream — the zoo-animal pan has conveniently open mouths for exactly that.
Do I need to peel the zucchini?
No need. Shred it straight in — the peel softens completely in the bake and the green flecks look cheerful in the crumb.
Recipe Card
Ingredients
Method
- When we found a cake pan featuring zoo animals, the idea of a zucchini cake recipe called ZuCakes (pronounced zoo-cakes) became something we needed to invent. Zucchinis are naturally pretty sweet, and that means you don’t need a lot of sugar. The batter is pretty forgiving and would work as cupcakes, muffins, a loaf, or maybe even a birthday cake! This fun pan we used was perfect for scooping our Honey Nut Ice Cream in the animals’ mouths, but we think our Creamy Not Cheese Frosting goes great with it too. P. S. Save your drained pineapple juice to make our Pineapple, Mint, and Clementine Water.
- 1.
- Mix together honey, coconut oil, eggs, and vanilla.
- 2.
- In a separate bowl, mix the flour and soda.
- 3.
- Beat the dry ingredients into the wet ingredients on low until incorporated.
- 4.
- Fold in zucchini and pineapple.
- 5.
- Grease your cake pans.
- 6. Fill your cupcake pans ¾ full.
- 7.
- Bake uncovered at 350 degrees for 30 minutes.
- 8. Store chilled for a week or more.
