CookPal AI
Moist Zucchini Cake

Moist Zucchini Cake

Cost $10, save $15

Source: Recommended by CookPal

  • 45 Min
  • 24 Servings
  • $10

INGREDIENTS

  • Dry Ingredients

    • 2 cups all-purpose flour
    • 3 teaspoons ground cinnamon
    • 2 teaspoons baking soda
    • 🧂 1 teaspoon salt
    • ¼ teaspoon baking powder

  • Wet Ingredients

    • 2 cups grated zucchini
    • 1 ½ cups white sugar
    • 1 cup vegetable oil
    • 🥚 3 large eggs, lightly beaten
    • 2 teaspoons vanilla extract

  • Optional Add-ins

    • 🌰 1 cup chopped walnuts

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

2

Combine flour, cinnamon, baking soda, salt, and baking powder in a bowl. Mix zucchini, sugar, vegetable oil, eggs, and vanilla in a separate bowl.

3

Add flour mixture to zucchini mixture and stir until just combined. Stir in walnuts, then pour batter into the prepared pan.

4

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

NUTRIENTS

Per 1 serving

🔥

211

Calories

  • 3
    Protein
  • 22
    Carbs
  • 13
    Fats

💡 For extra moistness, do not overmix the batter.The cake freezes well; wrap portions in plastic wrap and store in an airtight container for up to 3 months.Swap walnuts for pecans or keep it nut-free for dietary preferences.