Zucchini Cake II

Zucchini cake is a delicious way to use up excess zucchinis from your garden. It adds moisture and a subtle flavor to the cake.

This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Zucchini Cake II

Cooking Method: Baking Cuisine: American Courses: Anytime, Bakery, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 8 Calories: 2240

Best Season: Summer

Ingredients

Servings

• 2 cup Zucchini
• 1.5 cup All-purpose flour
• 1 cup Granulated sugar
• 0.5 cup Vegetable oil
• 2 unit Eggs
• 1 teaspoon Vanilla extract
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Cinnamon
• 0.5 teaspoon Salt
• 2 tablespoon Powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. Grate the zucchinis and squeeze out any excess moisture.
3. In a large bowl, combine the grated zucchinis, flour, sugar, oil, eggs, vanilla extract, baking powder, baking soda, cinnamon, and salt. Mix well.
4. Pour the batter into the prepared baking pan and smooth the top.
5. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack and let it cool completely.
7. Dust with powdered sugar before serving.
8. Enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 40g14%

Sugars 24g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.