Description
A moist and flavorful zucchini cake that is perfect for dessert or a sweet snack.
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- If using, fold in the chopped nuts and chocolate chips.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For extra moisture, you can add 1/2 cup of crushed pineapple, drained.
- Feel free to top with cream cheese frosting for a delicious treat!
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Calories: 200
- Sugar: 15
- Sodium: 150
- Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: zucchini cake, moist zucchini cake, easy zucchini cake recipe, zucchini dessert, vegetable cake