Zucchini Cake

This zucchini cake recipe is incredibly moist and will give you a creative outlet for all that summer squash. Top with caramel frosting for a real treat.

Course Desserts

Keyword cake, summer recipes, zucchini, zucchini cake

Prep Time 15

Cook Time 30

Total Time 45

Servings slices

Calories 388kcal

Author Jenn

Ingredients

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon baking powder
2 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
4 eggs
1 ½ cups vegetable oil
3 cups grated zucchini

Instructions

Preheat oven to 325 degrees F.
Lightly grease and flour a 9x13 pan.
In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together.
Pour into egg mixture into the flour mixture and mix well.
Stir in the shredded zucchini.
Pour batter into prepared pan and bake in preheated oven 25-45 minutes or until a toothpick inserted in the center is removed clean.
Cool before frosting.

Video

Nutrition