Description
This Moist Zucchini Cake is a delightful blend of flavors and textures, perfect for a sweet treat any time of the day.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 2 cups grated zucchini
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 3 large eggs
- lightly beaten
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder.
- In another bowl, combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped walnuts.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before slicing and serving.
Notes
For an extra touch, consider adding a cream cheese frosting on top once the cake has cooled.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 20 g
- Sodium: 310 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: Moist Zucchini Cake, Zucchini Dessert, American Cake, Baking, Cake Recipe