Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 3/4 cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 cups shredded zucchini
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup raisins
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan or two 8-inch round pans.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Gradually stir dry ingredients into the wet mixture until just combined.
- Fold in shredded zucchini, and add nuts or raisins if using.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting or serving.
Notes
- Add crushed pineapple or applesauce for a fruity twist.
- Swap nuts for chocolate chips if serving kids.
- Top with cream cheese frosting and cinnamon sugar for a richer dessert.
- Turn into muffins by reducing bake time to 20–25 minutes.
- Gently squeeze zucchini if very wet to avoid soggy cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
