Zucchini Cake II
This is a moist and delicious cake, perfect for summer. It’s made with fresh zucchini and has a hint of cinnamon. It’s perfect for breakfast, brunch, or dessert! Ingredients 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/4 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs, lightly beaten 1 cup vegetable…
This is a moist and delicious cake, perfect for summer. It’s made with fresh zucchini and has a hint of cinnamon. It’s perfect for breakfast, brunch, or dessert!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs, lightly beaten
- 1 cup vegetable oil or melted butter
- 1 1/2 cups white sugar or brown sugar
- 2 cups grated zucchini or carrots
- 2 teaspoons vanilla extract
Instructions
1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 13×9 inch baking pan lightly.
2. Take a bowl and mix the flour, baking soda, salt, baking powder and cinnamon in it. Set it aside.
3. In another bowl, mix together the eggs, oil, sugar, grated zucchini and vanilla extract.
4. Add the flour mixture to this zucchini mixture and stir until just combined.
5. Stir in the chopped nuts if desired and pour the batter into your prepared pan from step 1.
6. Bake for 45 minutes or until a toothpick comes out clean when inserted into the center of cake
Nutrition Facts
- Calories: 2200
- Fat: 100 g
- Saturated fat: 20 g
- Cholesterol: 300 mg
- Sodium: 4500 mg
- Carbohydrates: 280 g
- Fiber: 10 g
- Sugar: 150 g
- Protein: 40g
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