How to Make Moist Zucchini Cake - A Step-by-Step Guide

Are you looking for a delicious and easy way to use up all that zucchini from your garden? Look no further than this moist zucchini cake recipe! Perfect for any occasion, this cake is a great way to sneak some veggies into your dessert. The combination of fresh zucchini, warm spices, and a creamy frosting make this cake a crowd-pleaser for sure!

This recipe is not only a great way to use up extra zucchini, but it also yields a wonderfully moist and flavorful cake. The zucchini adds mo...

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Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 2 cups grated zucchini
  • 1 ½ cups white sugar
  • 1 cup vegetable oil
  • 3 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 cup chopped walnuts

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 5 mins
  • Servings: 24
  • Yield: 1 9x13-inch cake

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Combine flour, cinnamon, baking soda, salt, and baking powder in a bowl. Mix zucchini, sugar, vegetable oil, eggs, and vanilla in a separate bowl. Add flour mixture to zucchini mixture and stir until just combined. Stir in walnuts, then pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
  • Nutrition

    211 cal.

    • Total Fat: 13g
    • Saturated Fat: 2g
    • Cholesterol: 23mg
    • Sodium: 217mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 1g
    • Total Sugars: 13g
    • Protein: 3g
    • Vitamin C: 2mg
    • Calcium: 17mg
    • Iron: 1mg
    • Potassium: 68mg