Easy, Moist Zucchini Cake
Zucchini cake in only one step? Yes! Here's the recipe for moist, gently spiced zucchini quick bread that anyone can make, and everyone will adore. This is perfect served for breakfast or dessert, especially in summer when zucchini is at its peak.
Servings: 8 people (one 9 x 5" loaf cake)
Calories: 397kcal
Ingredients
- 1 large zucchini (or 2 small)
- 2 eggs, lightly beaten
- 2/3 cup neutral vegetable oil
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups all-purpose flour
- Optional: 1 cup of chopped walnuts, pecans, or chocolate chips
Instructions
- Preheat the oven to 350°F and grease or line a 9x5" loaf pan.
- Grate the zucchini using the large grate on a boxed grater and add it to a large mixing bowl. You should have about 2 cups of grated zucchini.
- Add the rest of the ingredients and stir by hand until well mixed. Be sure to scrape the bottom of the bowl to make sure everything is fully combined.
- Pour the zucchini cake batter into the loaf pan, and bake until the cake feels firm on top and a cake tester comes out clean, about 1 hour. Cool in the pan for 20 to 30 minutes, then turn out onto a wire cooking rack to cool fully.
Notes
This zucchini cake will keep for up to three days at room temperature, and also freezes well.
Nutrition
Calories: 397kcal | Carbohydrates: 51g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 294mg | Potassium: 157mg | Fiber: 1g | Sugar: 26g | Vitamin A: 141IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
