Description
A moist, fluffy, and secretly healthy zucchini cake packed with flavor, warmth, and the goodness of vegetables. Perfect for guilt-free indulgence or sneaking extra veggies into dessert!
Ingredients
Scale
- 2 cups grated zucchini (unpeeled)
- 2 cups all-purpose flour
- 1 cup granulated sugar or coconut sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/4 cup Greek yogurt or applesauce
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
- Optional: 1/2 cup chopped walnuts or pecans, chocolate chips, shredded coconut, or raisins
Instructions
- Wash and grate zucchini with skin on using the coarse side of a box grater.
- Gently pat grated zucchini with a paper towel to remove excess moisture (don’t squeeze dry).
- In one bowl, whisk together sugar, eggs, oil, vanilla, and yogurt/applesauce.
- In another bowl, sift flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually combine dry ingredients with wet ingredients.
- Fold in grated zucchini and any optional add-ins like nuts or chocolate chips.
- Pour batter into a greased 9×13-inch baking dish or two 8-inch round pans.
- Bake at 350°F (175°C) for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
- Top with cream cheese frosting, lemon glaze, or powdered sugar.
Notes
For a vegan version, use flax eggs and coconut yogurt. Try whole wheat or almond flour for a healthy twist. Zucchini cake often tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: zucchini cake, healthy dessert, moist cake, vegetable cake, hidden veggies, easy baking