Okay, hear me out: vegetable cake! I know, I know, it sounds a little… *healthy*. But trust me on this one. Especially when we’re talking about Zucchini Snacking Cake. It’s seriously one of the easiest, most satisfying treats you can whip up. And seriously, it’s the perfect little something when you want a quick treat. I remember the first time I had zucchini cake – my neighbor, bless her heart, brought one over, and I was *so* skeptical. But one bite, and I was hooked! The Zucchini Snacking Cake was so moist and delicious, and I couldn’t believe it had zucchini in it.
Why You’ll Love This Zucchini Snacking Cake
Seriously, what’s not to love? This isn’t just *any* cake, it’s *the* cake. Here’s why you’ll be making it on repeat:
Quick and Easy Zucchini Snacking Cake
Even if you’re a total newbie in the kitchen, you can totally nail this. It’s that simple, I promise!
Moist and Delicious Zucchini Snacking Cake
Forget dry, crumbly cakes. This one’s packed with moisture and has such a lovely, subtle sweetness. You’ll want every single bite!
The Perfect Zucchini Snacking Cake for Using Up Zucchini
Zucchini season got you overwhelmed? This is *the* solution! Finally, a delicious way to use up all that zucchini!
A Great Zucchini Snacking Cake for Any Time of Day
Breakfast? Snack? Dessert? This cake works for *everything*. Seriously, it’s good any time!
Zucchini Snacking Cake Ingredients
Alright, gather ’round! Here’s what you’ll need for this amazing Zucchini Snacking Cake. You’ll need 1 1/2 cups of all-purpose flour, 1 tsp of baking soda, 1/2 tsp of baking powder, and a pinch of salt (about 1/4 tsp). Don’t forget those warm spices – 1 tsp of cinnamon and 1/2 tsp of nutmeg! For sweetness, grab 3/4 cup of granulated sugar and 1/2 cup of packed brown sugar (trust me, pack it!). You’ll also need 1/2 cup of vegetable oil, 2 large eggs (the standard size, ya know?), and a teaspoon of vanilla extract. And of course, the star: 2 cups of grated zucchini, squeezed to get rid of extra water. Oh, and 1/2 cup of chopped walnuts or pecans are totally optional, but I love ’em!
How to Make Zucchini Snacking Cake: Step-by-Step Instructions
Okay, time to get baking! Don’t worry, it’s easier than you think. Just follow these steps, and you’ll have a delicious Zucchini Snacking Cake in no time!
Preparing to Bake Your Zucchini Snacking Cake
First things first: preheat your oven to 350°F (175°C). This is super important! And while that’s heating up, grease and flour a 9×13 inch baking pan. Trust me, you don’t want your cake sticking! I usually use a little butter and then dust it with flour – works like a charm.
Mixing the Dry Ingredients for Zucchini Snacking Cake
Grab a large bowl, and let’s get those dry ingredients mixed! Whisk together 1 1/2 cups of all-purpose flour, 1 tsp of baking soda, 1/2 tsp of baking powder, 1/4 tsp of salt, 1 tsp of ground cinnamon, and 1/2 tsp of ground nutmeg. Whisking is key here – it makes sure everything is evenly distributed. No one wants a bite of pure baking soda, yuck!
Combining the Wet Ingredients for Zucchini Snacking Cake
In a separate bowl (yes, another one – sorry!), combine 3/4 cup of granulated sugar, 1/2 cup of packed brown sugar, 1/2 cup of vegetable oil, 2 large eggs, and 1 tsp of vanilla extract. Mix it all up until it’s well combined. I like to use a good old-fashioned whisk for this too, but a mixer works just fine if you’re feeling fancy!
Bringing It All Together: Making the Zucchini Snacking Cake Batter
Now for the fun part! Gently add the wet ingredients to the dry ingredients. Mix until *just* combined. Seriously, don’t overmix! A few streaks of flour are totally okay. Then, fold in those 2 cups of grated zucchini (remember, squeezed to get rid of extra water!) and 1/2 cup of chopped nuts, if you’re using them.
Baking Your Delicious Zucchini Snacking Cake
Pour that gorgeous batter into your prepared pan and spread it out evenly. Pop it in the oven for 25-30 minutes. To check if it’s done, stick a wooden skewer into the center. If it comes out clean (or with just a few moist crumbs), you’re good to go! If not, give it a few more minutes. Keep a close eye on it!
Cooling and Serving Your Zucchini Snacking Cake
Let the cake cool in the pan *completely* before slicing and serving. I know, it’s hard to wait, but trust me, it’s worth it! If you try to slice it while it’s still warm, it’ll just fall apart. Once it’s cool, slice it up and enjoy! Seriously, this Zucchini Snacking Cake is best enjoyed with a big cup of your favorite coffee or tea. Yum!
Tips for the Best Zucchini Snacking Cake
Want to take your Zucchini Snacking Cake from “good” to “OMG AMAZING?” Here are my top secrets! First, squeeze that zucchini! Seriously, get all the extra water out, or your cake will be soggy. Promise? Also, don’t overmix the batter! A few streaks of flour are fine. Overmixing makes it tough. Check for doneness with a skewer – moist crumbs are your friend. And finally, let it cool completely before slicing. I know it’s tempting, but patience pays off!
Zucchini Snacking Cake Variations
Okay, so you’ve made the basic Zucchini Snacking Cake, and it’s a hit, right? Now let’s get a little wild! My favorite thing to do is toss in some chocolate chips – semi-sweet, milk chocolate, even white chocolate, they’re all amazing. Or, if you’re not a walnut/pecan fan, try some toasted almonds or even macadamia nuts! For a little extra warmth, a pinch of cardamom or ginger is *chef’s kiss*. And if you’re feeling extra fancy? Whip up a simple cream cheese frosting. Yum!
Storing Your Zucchini Snacking Cake
So, you *might* have leftovers (though I seriously doubt it!). If you do, the best way to store this Zucchini Snacking Cake is in an airtight container. It’ll stay fresh at room temperature for a couple of days. If you want to keep it longer, pop it in the fridge! And if you want to warm it up a bit? A few seconds in the microwave does the trick!
Frequently Asked Questions About Zucchini Snacking Cake
Got questions about this Zucchini Snacking Cake? I’ve got answers! Here are a few of the most common questions I get asked – hopefully, this helps!
Can I use frozen zucchini in Zucchini Snacking Cake?
Okay, so technically, yes, you *can* use frozen zucchini. But! You *have* to thaw it completely and squeeze out *all* the excess moisture. Like, *really* squeeze it. Otherwise, your cake will be a soggy mess. Fresh zucchini is always best, but frozen will work in a pinch! Just be prepared to put in some elbow grease to get that water out!
Can I substitute applesauce for oil in Zucchini Snacking Cake?
Yep, you totally can! Using applesauce will make the cake even *more* moist (if that’s even possible!), and it’ll cut back on the oil a bit. I’d recommend using unsweetened applesauce and substituting it 1:1 for the oil. Just keep in mind that it might change the texture slightly, making it a little denser. But hey, denser isn’t always a bad thing, right?
How do I make Zucchini Snacking Cake gluten-free?
Alright, gluten-free friends, I’ve got you! You can definitely make this Zucchini Snacking Cake gluten-free by swapping out the all-purpose flour for a gluten-free blend. Just make sure it’s a blend that’s designed for baking – something with xanthan gum in it will help give the cake some structure. You might need to experiment a little to get the texture just right, but it’s totally doable!
Estimated Nutritional Information for Zucchini Snacking Cake
Okay, so here’s the deal: each slice is roughly 250 calories, with 12g fat, 3g protein, and 35g carbs. But remember, it’s just an estimate, okay?
Enjoyed this Zucchini Snacking Cake Recipe?
Loved this Zucchini Snacking Cake? Leave a comment below, rate the recipe, and share it with your friends! Seriously, spread the zucchini love!
Print
Unbelievably Delicious Zucchini Snacking Cake in 30 Minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a moist and delicious zucchini snacking cake. This easy recipe is perfect for a quick treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups grated zucchini, excess moisture squeezed out
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the grated zucchini and nuts (if using).
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan before slicing and serving.
Notes
- Squeeze excess moisture from zucchini for a better cake texture.
- Add chocolate chips for extra flavor.
- Store leftover cake in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
