Servings: 8 people
Calories: 220kcal
Cost: 8
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Baking pan
- Grater
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (no need to peel)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F and grease an 8x8-inch baking pan or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a larger bowl, beat the egg lightly, then add the sugars, oil, and vanilla; stir until smooth and slightly frothy.
- Fold in the grated zucchini and optional walnuts until just combined.
- Pour the dry ingredients into the wet mixture and stir until just combined; pour into the prepared pan and smooth the top.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Notes
Consider adding a teaspoon of orange zest to enhance the flavor. Store the cake in an airtight container at room temperature for up to three days; it can also be frozen for longer storage. Don't frost the cake until it's completely cooled to avoid a melty mess! For a gluten-free option, use almond flour instead of all-purpose flour.
Nutrition
Calories: 220kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
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