Ingredients and Weight:
- Zucchini, shredded: 3 cups
- All-purpose flour: 2 cups
- Coconut flour: 1 cup
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Nutmeg: 1/4 teaspoon
- Canola oil: 1/2 cup
- Granulated sugar: 1 cup
- Brown sugar: 1/2 cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Buttermilk: 1 cup
- Unsweetened shredded coconut: 1 cup
Preparation Time:
30 minutes
Cooking Time:
60-70 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the all-purpose flour, coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the canola oil, granulated sugar, brown sugar, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, alternating with the buttermilk. Stir until just combined.
- Fold in the shredded zucchini and coconut.
- Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before serving.
Nutritional Information:
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 200mg
- Carbohydrates: 55g
- Dietary Fiber: 5g
- Sugar: 30g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful
- Perfect for dessert or as a snack
- Can be topped with whipped cream or ice cream
User Comments:
- "This cake was delicious! The zucchini made it moist and the coconut added a great flavor."
- "I made this cake for my family and they loved it. It was easy to make and it turned out perfectly."
- "I'm not usually a fan of zucchini cake, but this one was really good. The coconut added a nice sweetness to it."
Special Precautions and Tips:
- To ensure the cake is cooked all the way through, insert a toothpick into the center. If it comes out clean, the cake is done.
- If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- To make a gluten-free cake, use gluten-free flour in place of the all-purpose flour.
