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! 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.
The Recipe zucchini cake
Ingredients
Method
- 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.
