Zucchini Cake Recipe

As the warm days of summer roll in, farmers' markets and backyard gardens overflow with vibrant produce, presenting an ideal opportunity to incorporate seasonal ingredients into your baking. One such ingredient that shines during the summer months is zucchini. Often overlooked for its savory applications, zucchini is surprisingly versatile and can add a delightful twist to sweet recipes, particularly in the form of a Sweet Summer Zucchini Cake. This cake is not only a treat for the taste buds but also an excellent way to sneak in some vegetables, making it a wonderful option for families looking to enhance their diet with nutritious ingredients.

Get ready to embrace summer with a delicious Sweet Summer Zucchini Cake! This moist and flavorful cake cleverly uses zucchini, adding natural sweetness and a nutritious twist to your dessert. Perfect for summer gatherings or cozy afternoons, this recipe combines warm spices and optional add-ins like walnuts or raisins to elevate every bite. Enjoy a slice on its own or dress it up with whipped cream or ice cream for a delightful treat. Your taste buds will thank you!

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Ingredients

2 cups grated zucchini (about 2 medium zucchinis)

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil (or melted coconut oil)

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ cup chopped walnuts (optional)

½ cup raisins (optional)

Powdered sugar (for dusting, optional)

Instructions

Preheat the Oven: Set your oven to preheat at 350°F (175°C). Prepare a 9x13 inch baking pan by greasing and flouring it, or alternatively, line it with parchment paper for easy removal.

Prepare the Zucchini: Grate the zucchinis using either a box grater or a food processor for speed. Once grated, transfer the zucchini to a clean kitchen towel. Gather the ends of the towel and squeeze firmly to extract any excess moisture. Set the drained zucchini aside.

Mix Dry Ingredients: In a medium-sized mixing bowl, thoroughly whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This blend of dry ingredients ensures a well-balanced flavor and texture in the cake.

Combine Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat with an electric mixer or a whisk until the mixture is well combined and smooth. Incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Finally, stir in the vanilla extract for added flavor.

Combine Ingredients: Gradually fold the dry mixture into the wet mixture using a spatula, stirring gently until just combined. Be careful not to over-mix, as this can affect the cake's texture. Once combined, gently fold in the grated zucchini, along with the walnuts and raisins if desired.

Pour and Smooth: Pour the batter into the prepared baking pan, using a spatula to smooth the top and ensure an even surface.

Bake: Place the cake in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached.

Cool and Serve: After baking, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

Optional Dusting: If you’d like a touch of sweetness, once the cake is completely cooled, dust the top lightly with powdered sugar for an elegant finish.

Slice and Enjoy: Cut the cake into squares and serve. This delightful Zucchini Cake is wonderful on its own, but it also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12