Basic Zucchini Cake
Basic Zucchini Cake
2-3 cups zucchini, finely grated and packed
1 cup vegetable oil
2 cups sugar
1 1/2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1 1/4 teaspoons baking powder
- Preheat the oven to 350°.
- Spray 2 9” round cake pans, 1 13 x 9” dripper pan, 1 11 x 17” jellyroll pan, 2 standard loaf pans, 1 12 cup bundt pan, or 1 9 or 10” springform pan with Baker’s Joy, or grease and flour; line the bottom with parchment (except the bundt pan).
- Alternately, place liners in 24 muffin cups.
- Place the eggs, zucchini, oil, sugar, and vanilla in a large mixer bowl.
- Turn the mixer to low speed and combine.
- Add the flour, salt, cinnamon, baking soda, nutmeg, and baking powder.
- Turn the mixer to low speed and mix until the ingredients are combined.,/li>
- Scrape the sides of the bowl.
- Turn the mixer to medium speed and beat until well mixed.
- Pour into the prepared pan(s). Bake until a toothpick inserted in the center comes out clean: about 30-35 minutes for 9” rounds, 35-40 minutes for 13 x 9” dripper pan, 20-25 minutes for 11 x 17” jellyroll pan, 55-60 minutes for loaf pans, 60-65 minutes for bundt pan, 60-65 minutes for springform pan, or 15-20 minutes for cupcakes.
- Remove from the oven; cool 10 minutes then remove from the pan(s) (except cupcakes may be removed after 5 minutes).
- Let cool completely on racks.
- Frost with cream cheese frosting
Amount Per Serving
Calories 324 Calories from Fat 134
Percent Total Calories From: Fat 41% Protein 5% Carb. 54%
Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 1 g
Cholesterol 40 mg
Sodium 237 mg
Total Carbohydrate 44 g
Dietary Fiber 0 g
Sugars 0 g
Protein 4 g
Vitamin A 2% Vitamin C 3% Calcium 0% Iron 3%
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