Zucchini Cake
Indulge in a slice of this moist and flavorful Zucchini Cake, where the natural sweetness of zucchini meets aromatic spices for a delightful treat. Perfectly easy to make, this cake is an ideal choice for any occasion—from casual afternoon snacks to festive gatherings. With its rich texture and enticing aroma, each bite promises satisfaction. Enjoy it plain or elevate it with cream cheese frosting for a touch of indulgence!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium zucchinis (about 2 cups grated)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a baking pan with parchment paper.
- Grate the zucchinis and squeeze out excess moisture using a clean towel.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs and mix in vegetable oil and vanilla extract.
- Fold the dry ingredients into the wet mixture until just combined; gently fold in the grated zucchini.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted comes out clean. Let cool before slicing.
Nutrition
- Serving Size: 1 slice (77g)
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: - For added flavor, consider mixing in nuts or chocolate chips. - Substitute some sugar with honey or maple syrup for natural sweetness. - For gluten-free versions, use gluten-free flour blends.