Moist Zucchini Cake

Moist Zucchini Cake
  • PREP TIME
    15 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    24 People
  • VIEWS
    322

Indulge in this incredibly moist and flavorful zucchini cake, a comforting treat that's perfect on its own or elevated with a luscious cream cheese frosting. Its exceptional moisture and delightful texture make it a guaranteed crowd-pleaser.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    22 g
  • Cholesterol
    23 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    2 g
  • Sodium
    217 mg
  • Sugar
    13 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13 inch baking pan. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a large bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. (5 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a separate bowl, combine the grated zucchini, sugar, vegetable oil, beaten eggs, and vanilla extract. (5 minutes)

Image Step 04
04 Step

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Image Step 05
05 Step

Recipe View 2 mins Gently fold in the chopped walnuts. (2 minutes)

Image Step 06
06 Step

Recipe View 1 mins Pour the batter into the prepared baking pan, spreading evenly. (1 minute)

Image Step 07
07 Step

Recipe View 45 mins Bake in the preheated oven for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean. (45 minutes)

Image Step 08
08 Step

Recipe View 10 mins Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)

For an extra touch of flavor, try adding a pinch of nutmeg or cloves to the dry ingredients.
To prevent the cake from sticking, line the baking pan with parchment paper.
This cake freezes beautifully. Wrap tightly in plastic wrap and then foil before freezing.
Consider toasting the walnuts before adding them to the batter for enhanced flavor.
For a richer flavor, substitute half of the vegetable oil with melted butter.

Joshua Heidenreich

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 107 Ratings)
Total Reviews: (5)
  • Ethan Kuhlmangerhold

    Easy to follow instructions and the cake turned out perfectly. I added cream cheese frosting and it was divine!

  • Humberto Effertz

    My zucchini was a bit watery, so I squeezed out the excess moisture before adding it to the batter. The cake turned out great!

  • Jazmyne Boyle

    I've made this zucchini cake several times, and it's always a hit. The cinnamon gives it a wonderful warmth.

  • Marquise Monahan

    I didn't have walnuts on hand, so I substituted pecans. It was still delicious!

  • Mallie Windler

    This recipe is fantastic! The cake came out incredibly moist and delicious. My family loved it!

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