The Best Moist Zucchini Cake Recipe

Ingredients

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

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
2. In a large bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. In a separate bowl, combine the shredded zucchini, sugar, vegetable oil, eggs, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped walnuts, then pour the batter evenly into the prepared baking pan.
3. Bake in the preheated oven for approximately 45 minutes, or until a wooden skewer inserted into the center comes out clean.

Nutrition

• Calories: 211 kcal
• Fat Content: 13 g
• Fiber Content: 1 g
• Sugar Content: 13 g
• Sodium Content: 217 mg
• Protein Content: 3 g
• Cholesterol Content: 23 mg
• Carbohydrate Content: 22 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g