
This moist zucchini cake recipe is a delightful dessert that combines the sweetness of zucchini with warm spices. It’s a perfect way to use up excess zucchini from your garden or local market.
The cake is easy to prepare and can be enjoyed on its own or topped with cream cheese frosting for an extra touch of sweetness.
Delicious Zucchini Cake Recipe
This zucchini cake features grated zucchini mixed into a tender batter, resulting in a moist and flavorful cake. The recipe takes about 1 hour from start to finish and serves 8 people.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup chopped nuts or chocolate chips (optional)
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Combine Dry Ingredients: In another bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated zucchini and nuts or chocolate chips if using.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve plain or with cream cheese frosting.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 250kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 38g