Description
Indulge in a moist and flavorful Zucchini Cake that’s perfect for any occasion. This easy-to-make dessert is loaded with grated zucchini, warm spices, and optional add-ins like nuts and pineapple. Top it off with cream cheese frosting for a truly decadent treat.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (with excess moisture squeezed out)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup crushed pineapple (drained, optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In a large bowl, mix oil, granulated sugar, and brown sugar. Add eggs one at a time, then stir in vanilla extract.
- Blend and Bake: Gradually add dry ingredients to wet mixture, fold in grated zucchini, nuts, and pineapple. Pour batter into dish and bake for 35–40 minutes.
- Cool and Serve: Let the cake cool completely before serving or frosting.
Notes
- Top with cream cheese frosting for a sweeter touch.
- The cake stays moist for days and is great for making ahead.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 22g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
