Description
A moist and flavorful zucchini spice cake.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, excess moisture squeezed out
- 1 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 powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine sugar, oil, eggs, and vanilla extract. Beat until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Stir in the grated zucchini and nuts (if using).
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar or frost as desired.
Notes
- Squeeze excess moisture from zucchini for best results.
- Adjust spices to your liking.
- Add cream cheese frosting for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg