Description
A delightful Zucchini Spice Cake that combines the moisture of zucchini with the warmth of spices, perfect for any occasion.
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
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease your 9×13 inch baking pan.
- Mix the zucchini, sugars, and oil in a large mixing bowl until well combined.
- Add the eggs and vanilla extract. Beat until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Gradually fold the dry ingredients into the wet mixture using a spatula.
- Incorporate nuts and raisins if using.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool before transferring it to a wire rack.
Notes
For best results, grate zucchini just before use and squeeze out excess moisture. The cake can also be made a day in advance for better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg