Cake that stays moist for days? Yes, please! This Moist Zucchini Cake is not just my son’s favorite; it’s bound to become a hit in your home too. Whether you frost it with cream cheese frosting or enjoy it plain, this cake is a perfect blend of rich flavors and moist texture.
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The Best Moist Zucchini Cake Recipe
What makes this cake stand out is its incredible moisture, thanks to the grated zucchini. This recipe is straightforward yet results in a deliciously rich and tender cake, perfect for dessert or even a midday snack.
Notes on Ingredients
- All-Purpose Flour: Forms the base of the cake, giving it structure.
- Ground Cinnamon: Adds warmth and a hint of spice.
- Baking Soda and Baking Powder: Help the cake rise and become fluffy.
- Grated Zucchini: Provides moisture and a subtle sweetness.
- White Sugar: Sweetens the cake without being overpowering.
- Vegetable Oil: Keeps the cake moist.
- Large Eggs: Bind the ingredients together and add richness.
- Vanilla Extract: Enhances all the flavors.
- Chopped Walnuts: Add a delightful crunch and nutty flavor.
How to Make Moist Zucchini Cake
- Preparation: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Mix Dry Ingredients: In a bowl, combine 2 cups of all-purpose flour, 3 teaspoons of ground cinnamon, 2 teaspoons of baking soda, 1 teaspoon of salt, and 1/4 teaspoon of baking powder.
- Mix Wet Ingredients: In a separate bowl, mix 2 cups of grated zucchini, 1 1/2 cups of white sugar, 1 cup of vegetable oil, 3 lightly beaten large eggs, and 2 teaspoons of vanilla extract.
- Combine: Add the dry ingredients to the wet mixture, stirring until just combined. Fold in 1 cup of chopped walnuts.
- Bake: Pour the batter into the prepared baking dish. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted in the center comes out clean.
How to Serve Moist Zucchini Cake
This cake is versatile. You can serve it plain or top it with cream cheese frosting for an extra layer of flavor. It pairs wonderfully with a cup of coffee or tea, making it a delightful treat for any time of day.
How to Store Moist Zucchini Cake
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep the cake in the refrigerator for up to a week. You can also freeze the cake for up to 3 months; thaw at room temperature before serving.
Nutrition Information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 215.23 kcal | 11% |
| Total Fat | 13.43 g | 19% |
| Carbs | 21.84 g | 8% |
| Sugars | 12.98 g | 14% |
| Protein | 2.8 g | 6% |
| Sodium | 178.88 mg | 9% |
| Fiber | 0.91 g | 3% |
| Saturated Fat | 1.81 g | 9% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 4.6 g | – |
| Polyunsaturated Fat | 6.46 g | – |
| Cholesterol | 23.25 mg | 8% |
| Calcium | 18.18 mg | 2% |
| Magnesium | 13.46 mg | 4% |
| Potassium | 73.15 mg | 2% |
| Iron | 0.84 mg | 6% |
| Zinc | 0.36 mg | 4% |
| Phosphorus | 46.99 mg | 7% |
| Vitamin A | 17.22 mcg | 2% |
| Vitamin C | 2.02 mg | 3% |
| Thiamin B1 | 0.11 mg | 10% |
| Riboflavin B2 | 0.1 mg | 7% |
| Niacin B3 | 0.73 mg | 5% |
| Vitamin B6 | 0.06 mg | 4% |
| Folic Acid B9 | 40.92 mcg | 20% |
| Vitamin B12 | 0.06 mcg | 2% |
| Vitamin D | 0.13 mcg | 3% |
| Vitamin E | 1.22 mg | 10% |
| Vitamin K | 11.72 mcg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Moist Zucchini Cake
Can I use different nuts?
Yes, you can substitute walnuts with pecans or almonds.
Can I add other spices?
Certainly! A pinch of nutmeg or cloves would complement the cinnamon nicely.
Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend. Ensure it contains a binder like xanthan gum for the best texture.
Can I make this recipe in loaf pans?
Absolutely! You can divide the batter into two loaf pans and bake accordingly.
The Best Moist Zucchini Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 2 cups grated zucchini
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 3 large eggs lightly beaten
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- Combine flour, cinnamon, baking soda, salt, and baking powder in a bowl. Mix zucchini, sugar, vegetable oil, eggs, and vanilla in a separate bowl. Add flour mixture to zucchini mixture and stir until just combined. Stir in walnuts, then pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
This Moist Zucchini Cake is a fantastic addition to your baking repertoire. With its rich flavors and moist texture, it’s sure to be a crowd-pleaser. Enjoy baking and savoring this delightful treat!