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Zucchini Cake

A light and moist zucchini cake that combines wholesome ingredients with delightful flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 whole eggs Create structure and richness.
  • 1 whole egg yolk Adds additional richness and moisture.
  • 1 cup granulated sugar Sweetens the cake.
  • 1/2 cup butter or oil Provides richness and moisture.
  • 1 teaspoon vanilla extract Adds warmth and sweetness.
  • 1.5 cups grated zucchini Keeps the cake moist.
Dry Ingredients
  • 1.5 cups cake/pastry flour Results in a lighter, tender crumb.
  • 1 teaspoon baking powder Ensures the cake rises properly.
  • 1/2 teaspoon salt Balances sweetness.
  • 1/2 cup finely chopped nuts Adds crunch and flavor.
Topping
  • 1 cup powdered / icing sugar For dusting the cake.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Flour and grease or spray an 8 or 9 inch round cake pan.
Mixing Ingredients
  1. In a mixing bowl, combine the eggs, egg yolk, and sugar; beat for five minutes until creamy.
  2. Incorporate the melted and cooled butter or oil and vanilla extract, beating for one minute.
  3. Gently fold in the grated zucchini.
  4. Sift the flour and baking powder into the mixture, then add the chopped nuts and salt.
  5. Beat the mixture for one minute until well combined, avoiding overmixing.
Baking
  1. Transfer the batter into the prepared cake pan and bake for approximately 45-60 minutes, or until a toothpick inserted comes out clean.
  2. Let the cake cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.
  3. Dust the cooled cake with powdered sugar before serving.

Notes

For best results, use room temperature ingredients and squeeze out excess moisture from the zucchini. Avoid overmixing to maintain a light texture.