Easy Zucchini Cake
A moist and fluffy cake made with grated zucchini and flavored with hints of cinnamon. Perfect for dessert or a sweet breakfast treat.
Ingredients
For the Cake Base
- 1.5 cups grated zucchini
- 1 cup all-purpose flour
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix well.
- Add the eggs and vanilla extract to the mixture, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Fold in the grated zucchini until it is evenly distributed in the batter.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For optimal results: Don’t over-mix, check for doneness with a toothpick, and let zucchini drain if watery. Serve with fresh mint or a dusting of powdered sugar.