Zucchini Cake Recipe

Ingredients

• 2 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 2 teaspoons of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 3/4 cups of white sugar
• 1/2 cup of unsalted butter, softened
• 2 large eggs
• 1 teaspoon of vanilla extract
• 2 cups of grated zucchini
• 1/2 cup of chopped walnuts
• 1/2 cup of raisins

Instructions

1. Preheat your oven to 350F (175C) and grease a 9-inch cake pan.
2. In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large mixing bowl, cream together the sugar and butter until light and fluffy.
4. Add eggs one at a time, beating well after each addition and stir in vanilla.
5. Gradually stir in the dry ingredients mixture until just combined.
6. Stir in the grated zucchini, walnuts, and raisins until well distributed.
7. Spoon the batter into the prepared cake pan and bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes.
9. Remove from the pan and place on a wire rack to completely cool.

Verdict

This recipe for zucchini cake is a great way to use up leftover zucchini. The grated zucchini adds a moist and delicious texture to the cake, while the walnuts and raisins add a nice crunch and sweetness. Overall, this cake is perfect for any occasion and will sure to impress your guests.

Serving Suggestions

Serve this zucchini cake as dessert with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs well with a cup of coffee or tea for a midday treat. Leftover cake can be stored in an airtight container at room temperature for up to 3 days.