Moist Zucchini Cake

This moist zucchini cake recipe can also be baked in two loaf pans. Tastes great plain or with a cream cheese frosting.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 211 Calories

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup vegetable oil
• 2 cups grated zucchini
• 3 teaspoons ground cinnamon
• 3 eggs, lightly beaten
• 1.5 cups white sugar
• 0.25 teaspoon baking powder

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.

Step 2

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Step 3

Combine flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. Mix eggs, oil, sugar, grated zucchini, and vanilla in a separate bowl. Add flour mixture to zucchini mixture and stir until just combined. Stir in chopped nuts. Pour batter into the prepared pan.