While zucchini is often served as a vegetable side at meal times, the narrow green summer squash is actually quite versatile and can be prepared in a variety of ways. Zucchini can be added to casseroles, vegetable lasagna and other pasta dishes. Among the more unconventional uses for zucchini is baking it into cakes, breads and muffins. Zucchini adds a savory flavor and a healthy boost to a normally empty calorie dessert. If a cake recipe calls for zucchini, such as a zucchini chocolate cake, it needs to be shredded before being added to the batter.
Things You'll Need
Zucchinis, any amount
Prepared cake batter
Rinse off the zucchini and pat dry with paper towels.
Slice the stem off of the zucchini.
Hold a box grater in one hand. Place it in a large bowl with the medium side of the grater facing out.
Place the end of the zucchini where you cut the stem off against the grater and slide it across the surface of the box grater.
Grate the zucchini until you begin to see the seeds at the core of the squash, about an inch down.
Core out the center of the zucchini to remove the seeds using a small paring knife as far down as you can go.
Continue to grate and core the center out until you have grated the entire zucchini.
Measure out the amount of grated zucchini you will need for whatever cake recipe you are making.
Slowly stir in the grated zucchini to your prepared cake batter and continue making the cake as the recipe instructs.
If a recipe calls for finely grated zucchini, use the smallest grating size your box grater has.
To make an easy zucchini cake, combine a box of yellow cake mix with three eggs and 1/2 cup oil, then stir in 1 1/2 cups grated zucchini until well blended. Pour into a greased cake pan and bake for 30 to 45 minutes. Drizzle a glaze of 1 cup of powdered sugar and 2 tbsp. of milk onto the cake and serve warm.