A delightful way to incorporate vegetables into your desserts, this cake is moist, delicious, and incredibly simple to make. With its rich flavor and tender texture, it’s perfect for snacking, entertaining, or as a light dessert.
Ingredients
Scale:
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon nutmeg (optional)
1 cup granulated sugar
½ cup vegetable oil or melted coconut oil
2 large eggs
1 teaspoon vanilla extract
1 ½ cups grated zucchini
1 cup walnuts or pecans, chopped (optional)
½ cup raisins or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg until well combined.
In another bowl, combine the sugar and oil, stirring until well blended. Then, add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined.
Gently fold in the grated zucchini and any optional ingredients like nuts, raisins, or chocolate chips.
Pour the batter into the prepared baking pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before slicing.
