Ingredients and Weight:
- Zucchini, grated: 2 1/2 cups (350g)
- All-purpose flour: 1 1/2 cups (185g)
- Baking soda: 1 teaspoon (5g)
- Baking powder: 1/2 teaspoon (2g)
- Salt: 1/4 teaspoon (1g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/4 teaspoon (1g)
- Brown sugar: 1 cup (200g)
- White sugar: 1/2 cup (100g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120ml)
- Vanilla extract: 1 teaspoon (5ml)
- Chopped walnuts: 1 cup (120g)
Preparation Time:
Cooking Time:
Difficulty Level:
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 zucchini, flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the brown sugar, white sugar, eggs, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the chopped walnuts.
- 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 cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
- Calories: 250 per slice
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 55mg
- Sodium: 150mg
- Carbohydrates: 35g
- Protein: 5g
Dish Characteristics:
- Moist and tender
- Sweet and savory
- Packed with zucchini and walnuts
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This cake was absolutely delicious! It was moist and flavorful, and the zucchini and walnuts added a nice touch of texture."
- "I'm not usually a fan of zucchini bread, but this cake was a game-changer. It was so moist and had a perfect balance of sweetness and spice."
- "This is the best zucchini cake I've ever had! It's so easy to make and always a crowd-pleaser."
Special Precautions and Tips:
- Use fresh, grated zucchini. Do not squeeze out any excess moisture, as this will make the cake dry.
- Do not overmix the batter, as this will toughen the cake.
- Let the cake cool completely before inverting it onto a wire rack. This will prevent the cake from breaking.
