Yellow Zucchini Cake Recipe
Ingredients
This yellow zucchini cake recipe is so moist and delicious. It’s a great way to use up zucchini from your garden. You'll need: 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 cups granulated sugar, 1 cup vegetable oil, 3 large eggs, 1 teaspoon pure vanilla extract, 2 cups grated zucchini, and 1/2 cup chopped walnuts or pecans.
Instructions
Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, beat the sugar, oil, eggs, and vanilla until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Stir in the zucchini and nuts. Pour the batter into the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition
This yellow zucchini cake is a great treat for any occasion. It’s a delicious way to get some veggies into your diet. One slice of this cake has about 579 calories, 21 grams of fat, 7 grams of saturated fat, 78 grams of carbohydrates, 3 grams of fiber, and 6 grams of protein. It also has 9% of the daily value of vitamin A, 8% of the daily value of vitamin C, and 4% of the daily value of calcium.
Serving Suggestions
This yellow zucchini cake is best served warm with a dollop of whipped cream or a scoop of ice cream. It’s also great served cold with a cup of coffee or tea. If you’re looking for a more indulgent treat, you could top it with a cream cheese frosting. It’s also delicious as is, without any toppings. No matter how you serve it, this yellow zucchini cake is sure to be a hit!
Storing
This yellow zucchini cake can be stored at room temperature in an airtight container for up to 3 days. It can also be stored in the refrigerator for up to a week. To freeze, wrap the slices in plastic wrap and place in a freezer-safe container. The cake will keep in the freezer for up to 3 months.
Variations
This yellow zucchini cake recipe is very versatile and can be adapted to suit your tastes. For a sweeter cake, add a tablespoon of honey or maple syrup to the batter. You can also add different spices like cardamom, allspice, or ginger to give it an extra kick. If you’re not a fan of walnuts or pecans, you can substitute with other nuts or dried fruit. You can also add a cup of chocolate chips for a delicious chocolate zucchini cake.
Tips
When making this yellow zucchini cake, it’s important to measure the ingredients correctly. Make sure to use a light hand when mixing the batter, as overmixing can cause the cake to be tough. Be sure to grate the zucchini on the finest setting to ensure the cake is moist and light. Finally, don’t overbake the cake, as it will dry out.
Conclusion
This yellow zucchini cake is a delicious and moist treat that’s perfect for any occasion. It’s a great way to use up zucchini from your garden and it’s packed with nutrients. With a few simple tips and tricks, you can make a perfect yellow zucchini cake that’s sure to be a hit!
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