Description
This Zucchini Spice Cake is a delightful twist on traditional spice cake, incorporating grated zucchini for moisture and texture. Perfect for fall baking or anytime you want a flavorful and moist cake.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (do not drain)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, ginger, salt, baking soda, and baking powder.
- Combine Wet Ingredients: In a large bowl, beat eggs, granulated sugar, brown sugar until creamy. Add oil, vanilla, and zucchini. Mix well.
- Blend Batter: Gradually add dry ingredients to wet mixture, fold in nuts if using. Pour batter into pan.
- Bake: Bake for 40-45 minutes until a toothpick comes out clean. Cool before slicing.
Notes
- For extra moisture and flavor, consider adding 1/2 cup drained crushed pineapple to the batter.
- This cake complements well with cream cheese frosting for a sweeter touch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
