This zucchini cake is my son’s favorite — it stays very moist and also freezes well. I usually frost it with cream cheese frosting, but it’s also great plain.
Ingredients
- all-purpose flour: 2 cups
- ground cinnamon: 3 tsp
- baking soda: 2 tsp
- salt: 1 tsp
- baking powder: 0.25 tsp
- zucchini: 2 cups (grated)
- ½ cups white sugar: 1 piece
- vegetable oil: 1 cup
- eggs, lightly: 3 piece (beaten)
- vanilla extract: 2 tsp
- walnuts: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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Combine flour, cinnamon, baking soda, salt, and baking powder in a bowl. Mix zucchini, sugar, vegetable oil, eggs, and vanilla in a separate bowl. Add flour mixture to zucchini mixture and stir until just combined. Stir in walnuts, then pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
