Easy & Moist Zucchini Cake You’l love
If you’ve never tried zucchini in a dessert, this moist and flavorful zucchini cake will be a game-changer. The zucchini adds incredible moisture without overpowering the taste, making it the perfect hidden veggie treat. Lightly spiced and just sweet enough, this cake is a crowd-pleaser, whether you serve it plain or topped with a luscious frosting. It’s a great way to sneak in some greens—no one will ever guess!
Read about Benefits of Zucchini and How To It Eat
Servings: 12
Prep Time: 15 minutes
Cooking Time: 40 minutes
Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ¾ cup vegetable oil (or melted coconut oil)
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ½ cup of raisins or chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- Grate the zucchini and gently squeeze out excess moisture using a clean towel or paper towels.
- In a large bowl, whisk together flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs, then add oil and vanilla. Stir in the grated zucchini.
- Combine the wet ingredients with the dry ingredients until just mixed. Fold in nuts and raisins or chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes before transferring to a wire rack. Let cool completely before slicing.
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The Recipe
Zucchini Cake
Ingredients
- 2 cups grated zucchini about 2 medium zucchinis
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ¾ cup vegetable oil or melted coconut oil
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup chopped walnuts or pecans optional
- ½ cup raisins or chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- Grate the zucchini and gently squeeze out excess moisture using a clean towel or paper towels.
- In a large bowl, whisk together flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs, then add oil and vanilla. Stir in the grated zucchini.
- Combine the wet ingredients with the dry ingredients until just mixed. Fold in nuts and raisins or chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes before transferring to a wire rack. Let cool completely before slicing.
