Ingredients and Weight:
- Zucchini, grated: 2 cups (250g)
- Vegetable oil: 1/2 cup (120ml)
- Sugar: 1 1/2 cups (300g)
- Eggs: 2 large
- Flour, all-purpose: 2 cups (250g)
- Baking soda: 1 teaspoon (5g)
- Baking powder: 1 teaspoon (5g)
- Salt: 1/4 teaspoon (1.25g)
- Orange zest: 1 large orange
- Poppy seeds: 1/4 cup (60g)
Preparation Time:
15 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Easy-Medium)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33 cm) baking pan.
- In a large bowl, combine the zucchini, oil, sugar, eggs, flour, baking soda, baking powder, salt, orange zest, and poppy seeds. Stir until just combined.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
- Calories: 350 per serving
- Carbohydrates: 60g
- Protein: 5g
- Fat: 15g
Dish Characteristics:
- Moist and tender zucchini cake
- Sweet and tangy orange flavor
- Crunchy poppy seeds
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This cake is delicious! It's so moist and flavorful, and the orange zest adds a perfect touch."
- "I love the crunch of the poppy seeds. It's such a unique and delicious twist on a classic zucchini cake."
- "This cake is perfect for any occasion. I've made it for breakfast, brunch, and even as a dessert."
Special Precautions and Tips:
- Be sure to grate the zucchini finely so there are no large chunks.
- Do not overmix the batter, as this can result in a tough cake.
- If you don't have an orange, you can substitute 1 teaspoon of orange extract.
- For a gluten-free version, use gluten-free flour.
