Description
A delightful Cinnamon Zucchini Cake that beautifully combines the earthiness of zucchini with warm cinnamon for a moist and flavorful dessert.
Ingredients
Scale
- 2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking pan.
- Combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, sour cream, eggs, and vanilla extract in a large mixing bowl. Stir until everything melds together nicely.
- Whisk together the flour, baking powder, baking soda, ground cinnamon, and salt in another bowl until well blended.
- Fold the dry ingredients into the wet mixture gradually, mixing until just combined.
- Gently fold in walnuts or pecans if using.
- Pour the batter into your prepared baking pan, smoothing the top for an even bake.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before serving.
Notes
Make sure to squeeze out any excess water from the grated zucchini to prevent the cake from turning soggy.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg