1 tablespoon butter to grease a 18X13 sheet pan
2 pounds zucchini (about 2–3 medium zucchini)
½ cup golden raisins
Zest of one lemon
1/3 cup lemon juice
¾ cup brown sugar
1 teaspoon cinnamon
Few grinds nutmeg
1 cup all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
6 tablespoons butter, melted
½ cup chopped walnuts
2 cups all-purpose flour
1 cup granulated sugar
1/8th teaspoon salt
2 teaspoons baking powder
½ cup butter, melted
½ cup whole milk
2 whole eggs beaten
2 teaspoons vanilla extract
Use the butter to thoroughly grease an 18X13 inch sheet pan.
Cut ends off zucchini and slice in half the long way. Use a spoon and scoop out large seeds. Leave skin on and slice into quarter inch thick slices.
Place zucchini in a medium sauce pan along with raisins, lemon zest, lemon juice, brown sugar, cinnamon and nutmeg and bring to a boil then lower to a simmer and cook until tender. Depending on the size of the zucchini, the cooking time will vary. Very large zucchini take longer to cook than small tender zucchini so keep testing until the zucchini is tender. My large zucchini took about 20 minutes.
Preheat oven to 375 degrees F.
While the zucchini is cooking, mix the topping by combining the flour, sugar, baking powder, cinnamon and butter but not the nuts yet. Remove half a cup and set aside then add the nuts to the remaining topping. The reserved half cup of topping without nuts will be added to the filling to thicken it.
Once the zucchini is tender, remove from heat and stir in the reserved half cup of topping without nuts and stir. Lay the filling out on a flat tray to cool to room temperature.
While the filling is cooling, make the cake base. In a large bowl, mix the flour, sugar, salt and baking powder. Stir in the melted butter and milk. Then stir in the beaten eggs and vanilla.
Spread into the prepared pan evenly to the edges, then dob the top with the zucchini filling dropping the filling over the top of the batter. The filling does not need to be evenly spread.
Sprinkle on the topping. The topping does not have to be perfectly spread evenly across the top. Un-topped cake poking through is fine.
Bake for 20-25 minutes until a tooth pick poked into an exposed cake part comes out clean. Because the cake portion is thin and the zucchini is fully cooked, you just want to bake this long enough for the top to get golden and the cake to cook through.
Cool and cut 4X6 for 24 pieces.
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This recipe fits in a half sheet pan (18X13-inch pan) but it could easily be cut in half to fit a quarter sheet pan (9X6½-inch pan).