Description
This recipe for Easy & Flavorful Zucchini Cake is a moist and tender dessert that highlights the natural sweetness and texture of zucchini
It offers a balance of flavors with warm spices and a subtle sweetness that makes it perfect for any occasion
The cake has a light crumb and stays fresh for several days
It is a simple yet satisfying treat that can be enjoyed plain or with a dusting of powdered sugar or a light glaze
Ingredients
2 and 1/2 cups (313g) all-purpose flour (spooned and leveled)
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup (240ml) vegetable oil
1 and 1/4 cups (250g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 cup (240g) unsweetened applesauce, at room temperature
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 and 3/4 cups (210g) shredded zucchini (no need to blot)
Instructions
Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a medium bowl, whisk the vegetable oil, granulated sugar, brown sugar, applesauce, eggs, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the shredded zucchini.
Pour the batter evenly into the prepared pan and spread to smooth. Bake for 45 to 50 minutes, checking around the 30-minute mark to tent loosely with aluminum foil to prevent over-browning. The cake is done when a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place the pan on a wire rack to cool completely.
To brown the butter, place the sliced butter in a light-colored skillet or saucepan over medium heat. Stir or whisk constantly as the butter melts and begins to foam. Continue stirring until you see lightly browned bits forming at the bottom of the pan and the butter has a nutty aroma, about 5 to 7 minutes. When the butter reaches a light caramel-brown color, remove from heat and immediately pour it into a medium heatproof bowl, including the browned solids. Let cool for 10 minutes.
Notes
This cake is best served slightly warm
Avoid overmixing the batter to keep it light
Use a toothpick to check doneness
Let it cool completely before slicing for cleaner cuts
Store in an airtight container to maintain freshness
- Prep Time: 20
- Cook Time: 50