Ingredients and Weight:
- All-purpose flour: 2 cups
- Granulated sugar: 1 cup, divided
- Ground cinnamon: 1/2 teaspoon
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Large eggs: 2
- Sour cream: 1 cup
- Vegetable oil: 1/2 cup
- Vanilla extract: 1 teaspoon
- Grated zucchini: 2 cups (from about 2 medium zucchini)
Preparation Time: 15-20 minutes
Cooking Time: 45-50 minutes
Difficulty Level: 2 (Easy to moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
- In a large bowl, whisk together flour, 1/2 cup sugar, cinnamon, baking powder, and salt.
- In a separate bowl, whisk together eggs, sour cream, vegetable oil, and vanilla extract.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fold in grated zucchini.
- Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before serving.
Nutritional Information:
- Serving size: 1/8 cake
- Calories: 200
- Fat: 9g
- Carbohydrates: 27g
- Protein: 4g
Dish Characteristics:
- Moist and flavorful zucchini cake
- With a hint of cinnamon and vanilla
- Suitable for breakfast, brunch, or dessert
- Can be served plain or with whipped cream or ice cream
User Comments:
- "This zucchini cake is so delicious and moist. It's the perfect way to use up zucchini from my garden."
- "I love the flavor combination of zucchini and cinnamon. It's a unique and tasty cake."
- "This cake is easy to make and always turns out perfectly. It's a great recipe to have on hand for unexpected guests."
Special Precautions and Tips:
- To ensure that the zucchini is fully drained, place it in a colander and sprinkle with salt. Let it drain for 10 minutes before grating.
- Do not overmix the batter, as this can result in a tough cake.
- The cake can be stored at room temperature for up to 3 days.
