Ingredients and Weight:
- Zucchini, grated: 450g
- All-purpose flour: 300g
- Sugar: 250g
- Baking powder: 15g
- Baking soda: 5g
- Cinnamon: 10g
- Nutmeg: 5g
- Eggs: 3
- Vegetable oil: 120ml
- Yogurt, plain: 120ml
- Vanilla extract: 10ml
Preparation Time:
15 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
3 (Medium)
Preparation Method Steps:
- Preheat oven to 175°C (350°F). Grease and flour a 23x33cm (9x13 inch) baking pan.
- In a large bowl, combine the zucchini, flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.
- In a separate bowl, whisk together the eggs, vegetable oil, yogurt, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Transfer the batter to the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before serving.
Nutritional Information:
- Serving size: 1 slice
- Calories: 250
- Fat: 10g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Moist and fluffy
- Sweet and flavorful
- Perfect for breakfast, lunch, or dessert
- Can be served with frosting, ice cream, or whipped cream
User Comments:
- "This cake is absolutely delicious! It's so moist and flavorful, and the zucchini gives it a nice texture."
- "I love that this cake is made with zucchini. It's a great way to get my kids to eat their vegetables."
- "This was the perfect cake for my fall gathering. It was a big hit with all of my guests."
Special Precautions and Tips:
- Be sure to grate the zucchini finely. This will help it distribute evenly throughout the cake.
- Do not overmix the batter. Overmixing can toughen the cake.
- If you don't have yogurt, you can substitute sour cream or buttermilk.
- This cake is also delicious with chocolate chips, nuts, or dried fruit added to the batter.
