Easy & Flavorful Zucchini Cake
🎂 Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp cinnamon
- ½ tsp nutmeg (optional)
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar
- ¾ cup (180ml) vegetable oil (or melted butter)
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups (240g) finely grated zucchini (no need to peel; squeeze out excess liquid)
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ cup raisins or shredded coconut
🧁 Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan (or two 8-inch rounds for a layer cake).
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk sugars, oil, eggs, and vanilla until smooth.
- Stir wet ingredients into dry until just combined. Do not overmix.
- Fold in grated zucchini and any add-ins (nuts, raisins, etc.).
- Pour batter into prepared pan and spread evenly.
- Bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack.
🍰 Optional Cream Cheese Frosting
Ingredients:
- 8 oz (225g) cream cheese, softened
- ¼ cup (60g) butter, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
Instructions:
- Beat all ingredients together until smooth and fluffy.
- Spread over completely cooled cake.
✅ Tips & Variations
- Zucchini tip: After grating, squeeze in a clean kitchen towel to remove extra water.
- Add lemon zest or crushed pineapple for a tropical twist.
- Try a glaze instead of frosting: mix 1 cup powdered sugar with 2 tbsp lemon juice or milk.
- This cake keeps well at room temperature for 2–3 days or can be frozen unfrosted.
