Description
This moist and flavorful zucchini cake is a perfect way to enjoy the abundance of summer zucchinis. Topped with a luscious cream cheese frosting, this cake is a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated zucchini (excess moisture squeezed out)
Optional Add-Ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or mini chocolate chips
For Frosting:
- Cream cheese frosting
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Prepare Wet Ingredients: In a separate bowl, mix oil, applesauce, sugars, eggs, and vanilla until smooth. Stir in zucchini.
- Combine Mixtures: Gradually add dry ingredients to wet, then fold in nuts or chocolate.
- Bake: Pour batter into pan and bake for 35–40 minutes until a toothpick comes out clean.
- Cool and Frost: Let the cake cool before frosting with cream cheese frosting, if desired.
Notes
- Remove excess moisture from zucchini to avoid a soggy cake.
- Variations: This recipe can be adapted for cupcakes or bundt cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
