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Moist Zucchini Cake

4

0 min

Moist Zucchini Cake

Moist Zucchini Cake Photo 1

Category

Cake Recipes

Time

0 min

Serving

24 persons

Calories

211

Rating

4.00★ (101)

Cuisine

Author: Victoria Buriak
This zucchini cake is my son’s favorite — it stays very moist and also freezes well. I usually frost it with cream cheese frosting, but it’s also great plain.

Ingredients

  • all-purpose flour: 2 cups
  • ground cinnamon: 3 tsp
  • baking soda: 2 tsp
  • salt: 1 tsp
  • baking powder: 0.25 tsp
  • zucchini: 2 cups (grated)
  • ½ cups white sugar: 1 piece
  • vegetable oil: 1 cup
  • eggs, lightly: 3 piece (beaten)
  • vanilla extract: 2 tsp
  • walnuts: 1 cup (chopped)

Metric Conversion

Stages of cooking

Moist Zucchini Cake Photo 21
Moist Zucchini Cake Photo 32
Moist Zucchini Cake Photo 43
  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
    Moist Zucchini Cake Photo 2
  2. 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.
    Moist Zucchini Cake Photo 3
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
    Moist Zucchini Cake Photo 4

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