Recipe for juicy zucchini cake
If you have zucchini in the garden, you probably have a lot of them, and it can be difficult to come up with new uses for the vegetable.
One thing you can never go wrong with is a moist and delicious zucchini cake.
This recipe stands out for being quick and easy to bake while also tasting fantastic.
Editorial: Also, check out this very popular recipe for zucchini cake.
Ingredients
- 100 gram Cane Sugar
- 200 gram Brown sugar
- 8 gram Vanilla Sugar
- 135 gram Oil neutral in flavor
- 4 pcs. Egg
- 275 gram Wheat Flour
- 9 gram Baking Soda
- 6 gram Baking Soda
- 3 gram Salt fine salt
- 8 gram Cinnamon ground
- 375 gram Squash coarsely grated
Instructions
- Whisk cane sugar, brown sugar, vanilla sugar, eggs, and oil together with an electric mixer.
- Mix flour, baking powder, baking soda, salt, and cinnamon together in a bowl.
- Sift it into the oil/egg mixture and stir together with a spatula.
- Fold in the coarsely grated zucchini.
- Line a baking pan (approximately 23 x 33 centimeters) with parchment paper and pour the batter in.
- Bake the cake for approximately 30 minutes at 185 degrees Celsius (365 degrees Fahrenheit).
- Check with a wooden skewer to see if it is fully baked.
Notes
Zucchini cake is very suitable for freezing, so if you have a lot of zucchinis, you can bake several cakes at once and freeze them.
You can then serve zucchini cake long after the zucchini season is over.
You can then serve zucchini cake long after the zucchini season is over.