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Zucchini Cake

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine PLANT-BASED
Servings 12

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 9x13-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.
Keyword zucchini cake