Description
This moist and delicious zucchini cake is the perfect way to use up those summer zucchinis. Topped with a creamy frosting, it’s a delightful dessert for any occasion.
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- Cream cheese frosting (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the grated zucchini, sugar, vegetable oil, applesauce, eggs, and vanilla. Mix until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the nuts if using.
- 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 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting and enjoy!
Notes
- For a healthier option, you can reduce the sugar by half and use whole wheat flour.
- Feel free to add chocolate chips or raisins for extra flavor.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sodium: 150
- Saturated Fat: 1.5
- Protein: 4
- Cholesterol: 35
Keywords: zucchini cake recipe, moist zucchini cake, cream cheese frosting