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    HOME » Recipes » Cake & Muffins

    Published: Jun 24, 2022 · Modified: Oct 22, 2022· This website generates income via ads ·

    Tomato Soup Zucchini Snack Cake Recipe

    Jump to Recipe Print Recipe Pin Recipe

    In 1949, the year I was born, the tomato soup cake recipe appeared in the New York Times, and in 1960 it became the first recipe to appear on a soup label. Now it's my turn to put a modern spin on this legendary, vintage recipe. I took the 1950's Tomato Soup Spice Cake recipe and tweaked it into the 2020's Tomato Soup Zucchini Snack Cake Recipe.

    Jump to:
    • FAQ's
    • Ingredients
    • Step by Step Instructions
    • Substitutions and Variations
    • My Other Unique Cake Recipes
    • Equipment for Tomato Soup Zucchini Snack Cake
    • Storage
    • Top tip
    • Recipe

    FAQ's

    What is the history of Campbell's Tomato Soup Cake?

    According to the Campbell Soup Company, a Tomato Soup Spice Cake Recipe first appeared in an undated cookbook from the late 1920’s. By some accounts, tomato soup cake was popular among Irish immigrants in New England, although no one really knows for sure the origins of the original recipe.

    Why put tomato soup in a cake?

    During the Great Depression and World War II, home cooks had to find ways to make recipes using rationed ingredients. Ingredients like oil, mayonnaise, and tomato soup were used in place of butter, milk, and eggs to create cakes. From 1950 to 1966, many different tweaks to the tomato soup cake recipe were published in Campbell’s cookbooks in an effort to perfect the texture of the cake, until version #38 sealed the deal. The delicious spice cake was also called Mystery Cake and Secret Ingredient Cake.

    Is a tomato a vegetable or a fruit?

    Botanically speaking, a tomato is a fruit. However, in common vernacular it is a vegetable; hence in 1893, the United States Supreme Court ruled that a tomato is a vegetable for the purposes of customs regulations.
    Tomato Soup Zucchini Snack Cake Recipe cake with a slice cut.

    Ingredients

    All ingredients for Tomato Soup Zucchini Snack Cake Recipe on cutting board.

    Zucchini - Use a nice firm zucchini squash and grate the outmost part, avoiding the seeds in the center.

    Soup - Use Campbell's Condensed Soup.

    Flour - All-purpose flour works well but feel free to experiment.

    Raisins - I used golden raisins but regular ones are fine too.

    (See the recipe card for quantities.)

    Step by Step Instructions

    Wet ingredients plus eggs and sugars in a big bowl.

    Combine wet ingredients, egg, and sugar in a large bowl with the Campbell's soup.

    Mixed wet ingredients with whisk in bowl.

    Whisk to combine. Do not overmix!

    Flour, raisins, and grated zucchini added to bowl with wet ingredients.

    Add dry ingredients plus zucchini and raisins.

    Mixed up cake batter ready to put in pan and bake.

    Mix batter with whisk in bowl or the bowl of a stand mixer.

    Substitutions and Variations

    This Tomato Soup Zucchini Snack Cake Recipe is perfect for improvisation.

    • Cupcakes - ditch the Bundt pan and make cupcakes with cream cheese icing.
    • Loaf Cake - bake in a loaf pan and slice.
    • Square Cake Pan - with cream cheese frosting.
    • Deluxe - add chopped walnuts or pecans.
    • Kid-friendly - Make mini cupcakes for a great lunch box treat or after-school snack.

    My Other Unique Cake Recipes

    Purple carrot Cake with cream cheese frosting.

    This is Purple Carrot Cake using purple carrots with cream cheese frosting.

    Layer cake with buttercream frosting and mandarin oranges.

    Pig Pickin' Cake is a super easy cake made with canned mandarin oranges.

    Equipment for Tomato Soup Zucchini Snack Cake

    • Mixing bowl
    • Whisk
    • Can Opener for the can of Campbell soup
    • Electric mixer (optional) Whisking by hand works fine.
    • Bundt pan or other type baking pans

    Storage

    Cover loosely with plastic wrap and refrigerate for up to 2-3 days. Best served at room temperature.

    Top tip

    Before adding the grated zucchini to the batter, let it sit on paper towels to absorb the extra moisture. Pat dry, but do not try to wring all the water out or you risk making the grated zucchini mushy.

    Recipe

    Tomato Soup Zucchini Snack Cake

    I put a modern spin on the legendary tomato soup cake recipe by making a tomato Soup Zucchini Snack Cake. This is a delicious cake!
    5 from 64 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Cooling time 15 mins
    Total Time 1 hr
    Course
    Brunch
    ,
    Snack
    Servings 8

    Equipment

    • Mixing Bowl
    • WhiskCan Opener  for the can of Campbell soup
    • Electric mixer (optional)
    • Bundt pan  or other type baking pans

    Ingredients
      

    Wet Ingredients:

    • 5 ounces Campbell's condensed tomato soup
    • ¼ cup vegetable oil
    • ½ cup granulated sugar
    • ½ cup brown sugar
    • ½ tablespoon vanilla extract
    • 1 large egg

    Dry Ingredients:

    • 1.5 cups all-purpose flour
    • ½ teaspoon kosher salt
    • ½ teaspoon baking powder
    • ⅓ teaspoon baking soda
    • ½ tablespoon cinnamon
    • ¼ teaspoon ground nutmeg
    • 1.25 cups grated zucchini
    • ½ cup raisins

    For the glaze:

    • 1 cup powdered sugar
    • 2 tablespoons milk
    • ¼ teaspoon vanilla extract

    Instructions
     

    For the cake:

    • Grease and flour baking pan or spray with baking spray. Pre-heat oven to 325 degrees.
    • Combine wet ingredients: Campbell's tomato soup, egg, oil, granulated sugar, brown sugar and vanilla in a large mixing bowl or the bowl of a stand mixer. Whisk by hand or medium-high speed on the electric mixer. Do not over mix!
    • Add dry ingredients: Flour, salt, baking powder baking soda, cinnamon, nutmeg to the bowl with the wet ingredients and mix by hand or on low speed of the electric mixer.
    • Gently fold zucchini and raisins into batter. Do not overmix.
    • Add the cake batter to the prepared pan. Bake in 350 degree oven until a toothpick inserted in the center comes out clean. Baking time varies by which pan you use. My small Bundt pan too 30 minutes.
    • Remove the cake from the oven and allow to cool for 10 minutes.
    • Remove the cake from the baking pan to a wire rack. Cool completely before adding glaze.

    For the glaze:

    • Mix all ingredients in a small bowl. Whisk until pourable adding more milk as needed.
    • Pour glaze over cooled cake.

    Nutrition

    Calories: 275kcalCarbohydrates: 64gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 21mgSodium: 300mgPotassium: 211mgFiber: 1gSugar: 28gVitamin A: 146IUVitamin C: 6mgCalcium: 48mgIron: 2mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

    More Cake & Muffins

    • Crack Cake (Small Batch Recipe)
    • Gingerbread Cupcakes with Eggnog Frosting
    • 15 Amazing Matcha Desserts
    • Bakery Style Pumpkin Muffins for Two

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      Recipe Rating




    1. Sue says

      June 27, 2022 at 4:20 am

      5 stars
      I love this cake!

      Reply
      • Mary says

        July 10, 2022 at 6:22 pm

        Thanks. I am glad you liked it.

        Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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