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Zucchini Cake

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A moist and flavorful zucchini cake enhanced with warm spices, perfect for any occasion.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the grated zucchini, vegetable oil, sugar, eggs, and vanilla extract. Mix well.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients while mixing until just combined.
  5. If using nuts, gently fold them into the batter.
  6. Pour the batter into the prepared pan and spread it evenly.
  7. Bake for 30-35 minutes or until a toothpick comes out clean.
  8. Allow the cake to cool in the pan before serving.

Notes

For a special touch, dust with powdered sugar or serve with whipped cream. Leftovers can be stored in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://doughgirlbylea.com/zucchini-cake/

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