Delicious Zucchini And Walnut Cake
If you’re looking for a moist, flavorful cake, this zucchini and walnut cake is a great option. It’s easy to make and is a great way to use up any zucchini that you have on hand. The combination of zucchini and walnuts in this cake give it a nutty, slightly sweet flavor that’s sure to please. Plus, it’s a great way to sneak extra vegetables into your diet!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 1/2 cup chopped walnuts
Instructions
Preheat your oven to 350°F and lightly grease a 9” cake pan with oil or butter. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a separate large bowl, whisk together the eggs, oil, sugars, and vanilla until combined. Add in the grated zucchini and mix until incorporated. Next, add in the flour mixture and stir until just combined. Fold in the chopped walnuts.
Pour the batter into the prepared pan and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting and serving.
Serving Suggestions
This zucchini and walnut cake is delicious as-is, but you can also serve it with a dollop of whipped cream or a scoop of your favorite ice cream. You could also top it with a drizzle of melted chocolate or some extra chopped walnuts. And don’t forget a dusting of powdered sugar!
Storing
This cake will keep well covered at room temperature for up to 4 days. You can also store it in the refrigerator for up to 1 week. If you have any leftovers, you can store them in the freezer for up to 3 months. Just make sure to wrap the cake properly in plastic wrap or foil before freezing.
Nutrition
One serving of this zucchini and walnut cake provides approximately 230 calories, 11 grams of fat, 34 grams of carbohydrates, and 4 grams of protein. It also provides 3 grams of dietary fiber and 10 grams of sugar.
Conclusion
This zucchini and walnut cake is a great way to use up any zucchini that you have on hand. It’s easy to make, and the combination of zucchini and walnuts gives it a nutty, slightly sweet flavor. Plus, it’s a great way to sneak extra vegetables into your diet! Serve it with a dollop of whipped cream or a scoop of your favorite ice cream for an extra special treat.
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