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zucchini cake

Zucchini Cake Recipe

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Equipment

  • Mixing bowls
  • Whisk and spatula
  • Stand or hand mixer
  • 9x13-inch cake pan
  • Parchment paper

Ingredients
  

  • 2 1/2 cups All-Purpose Flour (310g)
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Nutmeg
  • 3 Eggs
  • 1 cup Granulated Sugar (200g)
  • 1/2 cup Brown Sugar (100g)
  • 1 cup Vegetable Oil (240ml)
  • 2 tsp Vanilla Extract
  • 2 cups Shredded Zucchini (240g)
  • 1/2 cup Optional: Chopped Nuts (50g)
  • Optional: Cream Cheese Frosting For topping

Instructions
 

  • Preparing the Pan
    Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch cake pan with parchment paper.
  • Mixing Dry Ingredients
    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • Mixing Wet Ingredients
    In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy. Add the vegetable oil and vanilla extract, mixing until combined.
  • Combining Wet and Dry Ingredients
    Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Adding Zucchini and Nuts
    Fold in the shredded zucchini and chopped nuts (if using), ensuring even distribution.
  • Pouring the Batter
    Pour the batter into the prepared pan and smooth the top with a spatula.
  • Baking
    Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
  • Frosting and Serving
    Once cooled, frost with cream cheese frosting or dust with powdered sugar. Slice and serve.