Delightful Zucchini Cake
Shredded zucchini folded into the batter keeps this cake moist without adding much flavor of its own, letting the warm spices and sugar take the lead. It bakes in a standard pan and comes together in roughly an hour. A simple cream cheese frosting pairs well with it, though the cake is also good plain.
Equipment
- 9-inch round cake pan
- Mixing Bowls
- Hand whisk
- Grater
- Oven
Ingredients
- 2 cups all-purpose flour sifted
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 units large eggs at room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract pure
- 2 cups zucchini grated, with moisture squeezed out
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, and salt. Whisk until evenly mixed.
- In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth. Gradually add the wet mixture to the dry ingredients, stirring until just smooth.
- Fold in the grated zucchini, ensuring it is evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean, with the cake having a golden brown top.
Notes
- Consider adding a pinch of nutmeg for a warm spice kick.
- For a richer flavor, substitute half of the vegetable oil with melted coconut oil.
Nutrition
Calories: 391kcalCarbohydrates: 64gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 1mgSodium: 316mgPotassium: 135mgFiber: 1gSugar: 39gVitamin A: 64IUVitamin C: 6mgCalcium: 39mgIron: 2mg
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