Description
A straightforward recipe for a moist cake using grated zucchini.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated zucchini (about 3 medium zucchini)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a separate large bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini.
- Pour the batter into the prepared baking pan.
- Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving or frosting.
Notes
- You do not need to peel the zucchini before grating.
- For a richer flavor, you can substitute half the vegetable oil with melted butter.
- This cake freezes well once cooled. Wrap tightly in plastic wrap and foil.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 19
- Saturated Fat: 3
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 60
Keywords: zucchini cake, moist cake, vegetable cake, easy dessert, cinnamon cake