Ingredients and Weight:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded or grated zucchini
- 1/2 cup milk (or yogurt)
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 40-50 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix the sugar and eggs until smooth, then add the vegetable oil and vanilla extract.
- Add the shredded zucchini to the egg mixture and mix well.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Add milk or yogurt and mix.
- Pour the batter into a greased and floured cake pan.
- Place in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan and serving.
Nutritional Information: (Per serving, assuming the cake is cut into 8 pieces)
Calories: 300kcal, Fat: 14g, Carbohydrates: 40g, Protein: 5g
Dish Characteristics:
- Moist and dense texture due to the addition of zucchini.
- Has a slight natural sweetness from the zucchini itself.
- Great for any time of day, especially as a breakfast or snack cake.
User Comments:
- "This cake was so moist and delicious! The addition of zucchini made it unique and interesting."
- "I love how easy this recipe is to make, yet it tastes like a professional dessert."
- "This cake is perfect for summer when you have an abundance of zucchini."
Special Precautions and Tips:
- Make sure to shred or grate the zucchini so it mixes well with the other ingredients.
- Do not overmix the batter to avoid a tough cake.
- Use ripe zucchini for the best flavor and texture. If using fresh zucchini from the garden or market, make sure to wash and peel it before using.
