Description
Learn how to make a delicious Zucchini Olive Oil Cake with this easy recipe. Moist, flavorful, and perfect for any occasion. Click to bake now!
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour (240 grams)
- 1 teaspoon (5 ml) baking powder (5 grams)
- 1/2 teaspoon (3 ml) baking soda (2.5 grams)
- 1/2 teaspoon (3 ml) salt (2.5 grams)
- 1 teaspoon (5 ml) ground cinnamon (2 grams)
- 1/2 teaspoon (3 ml) ground nutmeg (1 gram)
- 1 cup (240 ml) granulated sugar (200 grams)
- 1/2 cup (120 ml) brown sugar, packed (100 grams)
- 3 large eggs
- 1 cup (240 ml) vegetable oil (240 milliliters)
- 1 teaspoon (5 ml) vanilla extract (5 milliliters)
- 2 cups (480 ml) grated zucchini (about 2 medium zucchinis) (300 grams)
- 1/2 cup (120 ml) chopped walnuts or pecans (optional) (60 grams)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the granulated sugar, brown sugar, and eggs until well combined.
- Gradually add the olive oil to the sugar and egg mixture, whisking continuously.
- Stir in the vanilla extract until incorporated.
- Fold the grated zucchini into the wet mixture until evenly distributed.
- Add the dry ingredients to the wet mixture, stirring until just combined.
- If using, gently fold in the chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes.
- Remove the cake from the pan and transfer it to a wire rack to cool completely.
- Slice and serve once cooled.
Notes
- Properly drain excess moisture from grated zucchini before adding to batter to avoid a soggy loaf.
- Consider toasting walnuts or pecans for added texture and flavor before folding into batter.
- Enhance spice profile by experimenting with adding a pinch of cloves or ginger to dry ingredients.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 4g
Keywords: zucchini cake, olive oil dessert, moist cake, healthy baking, easy recipe
