Description
This moist and delicious zucchini cake is perfect for any occasion! It’s sweet, flavorful, and a great way to use up extra zucchini from your garden.
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 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 mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract. Mix until well combined.
- In a separate 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.
- Fold in the chopped nuts and chocolate chips if using.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 30 to 35 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 it to a wire rack to cool completely.
Notes
- For added flavor, you can also include 1 teaspoon of vanilla extract.
- Serve the cake plain or with cream cheese frosting for a delicious treat.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: zucchini cake, moist zucchini cake, easy zucchini cake recipe, zucchini dessert, zucchini cake with chocolate chips, healthy zucchini cake