Description
Indulge in this moist and flavorful zucchini cake that’s perfect for any occasion. This easy-to-make dessert is a great way to use up extra zucchinis and satisfy your sweet tooth.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- ¾ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 teaspoons vanilla extract
Additional:
- 2 cups finely grated zucchini (do not drain)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Prepare Wet Mixture: In a large bowl, beat the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
- Combine Ingredients: Add the dry ingredients to the wet mixture and stir just until combined. Fold in grated zucchini and optional mix-ins.
- Bake: Pour the batter into the pan and bake for 35–40 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan before serving.
Notes
- For added indulgence, top with cream cheese frosting or a dusting of powdered sugar.
- You can peel the zucchini for a finer texture, but it’s not necessary.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
