Description
Indulge in the delightful flavors of our Zucchini Spice Cake, a scrumptious dessert that combines warm spices, moist texture, and the goodness of hidden veggies for a guilt-free treat. Perfect for any occasion, this cake will satisfy your sweet tooth while offering a nutritious twist.
Ingredients
Scale
Wet Ingredients
- 2 cups grated Zucchini
- 3 large Eggs
- 1 cup Vegetable Oil
- 2 tsp Vanilla Extract
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Salt
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully.
- Prepare the Baking Pan: Grease and flour a 9×13 inch baking pan, or line it with parchment paper to prevent sticking. This step is crucial for an easy release once the cake is baked.
- Grate the Zucchini: Using a box grater, grate your zucchini. Make sure to squeeze out any excess moisture with a clean kitchen towel. This will help prevent the cake from becoming too soggy.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. This ensures that the leavening agents are evenly distributed throughout the flour.
- Combine Wet Ingredients: In another bowl, beat the eggs, then add the vegetable oil and vanilla extract. Mix until smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to a denser cake.
- Fold in the Zucchini: Gently fold the grated zucchini into the batter until evenly distributed. This step adds moisture and flavor to your Zucchini Spice Cake.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Frost (optional): Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If desired, frost with cream cheese frosting before serving.
Notes
- Use Fresh Zucchini: For the best flavor and moisture, use fresh, in-season zucchini.
- Don’t Skip the Squeeze: Squeezing out excess moisture from the zucchini is crucial for the right texture.
- Check for Doneness: Always use a toothpick to check if the cake is done; it should come out clean.
- Allow to Cool Completely: Letting the cake cool completely ensures that any frosting doesn’t melt off.
- Store Properly: Keep your cake in an airtight container to maintain its freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg