Description
Delicious and moist zucchini cake with a hint of cinnamon.
Ingredients
Scale
- 2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix grated zucchini, sugar, and oil.
- Add eggs and vanilla, and mix well.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add dry ingredients to the zucchini mixture.
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- Use fresh zucchini for best results.
- Can be topped with cream cheese frosting.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini cake, dessert, baking, vegetable cake