Ingredients and Weight:
- Granulated sugar - 1 3/4 cups (350g)
- All-purpose flour - 2 1/4 cups (280g)
- Baking powder - 1 1/2 teaspoons (7g)
- Baking soda - 1 teaspoon (5g)
- Salt - 1/2 teaspoon (2g)
- Ground cinnamon - 1 1/2 teaspoons (3g)
- Shredded zucchini - 1 cup (120g)
- Vegetable oil - 1 cup (240ml)
- Large eggs - 2
- Vanilla extract - 1 teaspoon (5ml)
Preparation Time:
15 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Easy-Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the sugar, zucchini, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared Bundt 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:
- Serving size: 1 slice (1/8 of cake)
- Calories: 250
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 50mg
- Sodium: 180mg
- Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugar: 25g
- Protein: 4g
Dish Characteristics:
- Moist and tender crumb
- Sweet and slightly spicy flavor
- Green flecks from the zucchini
- Perfect for breakfast, dessert, or an afternoon snack
User Comments:
- "This cake is absolutely delicious! It's moist, flavorful, and has a beautiful presentation."
- "I love that it's made with zucchini. It gives it a nice touch of healthy."
- "This is the perfect cake for fall. The cinnamon and pumpkin flavors are spot on."
- "I would definitely make this cake again. It's so easy and everyone loves it."
- "This cake is a great way to use up leftover zucchini."
Special Precautions and Tips:
- Do not overmix the batter, as this will result in a tough cake.
- If the batter is too thick, add a little milk until it reaches the desired consistency.
- If the batter is too thin, add a little flour until it reaches the desired consistency.
- Allow the cake to cool completely before frosting or serving, as this will prevent the frosting from melting.
