Description
Zucchini cake is a deliciously moist dessert that cleverly incorporates fresh zucchini, making it a guilt-free treat. Flavored with warm cinnamon and rich vanilla, this cake is perfect for any occasion—from summer picnics to cozy family gatherings. Each slice offers a delightful balance of sweetness and texture, ensuring that even the skeptics will be asking for seconds. Easy to make and wonderfully versatile, zucchini cake is sure to become a favorite in your baking repertoire.
Ingredients
Scale
- 2 medium zucchinis (about 2 cups grated)
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 4 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- Grate the zucchinis finely and set aside.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the sugar and eggs until light and fluffy.
- Mix in the grated zucchini, vegetable oil, and vanilla extract until well combined.
- Slowly fold in the dry ingredients until just combined; do not over-mix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow cooling in the pan for about 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 17g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg