Description

Zucchini cake offers a deliciously moist and flavorful twist on traditional desserts. Infused with the warm notes of vanilla and cinnamon, this easy-to-make cake is perfect for any occasion, from brunch gatherings to cozy family dinners. Each slice not only satisfies your sweet tooth but also sneaks in some nutritious zucchini, making it a delightful surprise that will impress and delight everyone at the table.

Ingredients

Scale

2 medium zucchinis (about 2 cups grated)
1 ½ cups all-purpose flour
1 cup granulated sugar
3 large eggs
½ cup vegetable oil
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
1 tsp pure vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a bundt pan.
Grate the zucchinis and allow them to drain briefly to remove excess moisture.
In one bowl, whisk together flour, baking powder, cinnamon, and salt.
In another bowl, mix sugar and vegetable oil until combined. Add eggs one at a time followed by vanilla extract.
Gradually combine wet and dry ingredients until just mixed, then fold in grated zucchini.
Pour the batter into the prepared bundt pan and level the top.
Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Let cool in the pan for ten minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 85g)
Calories: 210
Sugar: 15g
Sodium: 120mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: For extra texture, consider mixing in nuts or chocolate chips. Store leftovers in an airtight container at room temperature for up to three days.