Description
This easy zucchini cake recipe is incredibly moist, fluffy, and flavorful. With a perfect balance of spices and sweetness, this cake is a delicious way to use fresh zucchini. Learn whether to remove zucchini seeds, how to prep zucchini for baking, and expert tips for the best texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (drained, seeds removed if large)
- ½ cup chopped walnuts (optional)
- ½ cup raisins or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Prepare the zucchini by grating and draining excess moisture. Remove seeds if using a large zucchini.
- Mix dry ingredients – In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Blend wet ingredients – In another bowl, whisk together sugar, brown sugar, oil, eggs, and vanilla extract.
- Combine mixtures – Slowly add dry ingredients into wet ingredients, mixing until just combined.
- Fold in zucchini and optional mix-ins. Stir gently to distribute evenly.
- Pour batter into the cake pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing and serving.
Notes
- For extra moisture: Use half oil and half applesauce.
- For a spiced twist: Add a pinch of ground ginger.
- For a healthier version: Swap half of the flour with whole wheat flour.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 slice (out of 10 slices)
- Calories: 280 kcal
- Sugar: 24g
- Sodium: 210mg
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg