Description
Enjoy a moist and delicious zucchini snacking cake. This easy recipe is perfect for a quick treat.
Ingredients
Scale
- 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