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–+ servings

Zucchini cake

Sweet zucchini cake with cinnamon and nutmeg.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course sweets and desserts
Cuisine lactose free, vegetarian
Servings 1 22 x 33 cm baking pan
Calories 123 kcal

Ingredients
  

  • 2 eggs
  • 1 cup brown sugar
  • 2 tsp vanilla extract
  • 400 g zucchini
  • 150 g vegetable oil I used mixed seeds oil
  • 2.5 tsp baking powder
  • pinch of salt
  • 2 cups all-purpose flour
  • 1 cup wholemeal flour
  • 0.5 tsp nutmeg
  • 2 tbsp cinnamon
  • chopped nuts, walnuts, chocolate chips or raisins (optional)

Instructions
 

Instructions: Zucchini cake

  • Wash the zucchini, remove the tips and grate the vegetable on grater with large holes then leave to rest for 5 minutes and squeeze gently with your hands to get rid of the excess water.
  • In a bowl mix the eggs with the sugar and vanilla extract.
  • Add the oil and spices and whisk.
  • Add the zucchini, both flours, salt and baking powder. If you like at this point you can also add raisins, chocolate chips or nuts. Stir briefly to mix all the ingredients.
  • Pour the mixture into a rectangular pan (22 x 33 cm mine) previously lined with baking paper. Spread it evenly covering the whole pan. Use the back of the spoon because the mixture is quite thick. Bake for 45-50 minutes in the preheated oven at 175° C and check with a toothpick if it is ready before removing it from the oven. If it is still pretty wet you can add 5 more minutes.
  • Let it cool down before taking it out of the baking pan.

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 1cakeCalories: 123kcal
Keyword cinnamon, easy cake, soft cake, walnuts, zucchini
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