Description
This zucchini cake recipe is a deliciously moist treat that cleverly incorporates summer vegetables, making it a guilt-free dessert option for any occasion.
Ingredients
Scale
- 2 cups shredded zucchini
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, mix together the shredded zucchini, sugar, and oil until well combined. Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into the prepared cake pan.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before serving.
Notes
- Use fresh zucchini for the best flavor and moisture.
- Prep Time: 15
- Cook Time: 30
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (100g)
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 40
Keywords: zucchini, cake, dessert, healthy, summer