Description
This Apple and Zucchini Cinnamon Cake is a delightful surprise! The zucchini adds incredible moisture without an overpowering flavor, while the apples and cinnamon create a warm, comforting taste. It’s perfect for breakfast, a snack, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
- 1 cup chopped peeled apples (such as Honeycrisp or Fuji)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini, chopped apples, and nuts (if using) until evenly distributed.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Serve plain, or with a dusting of powdered sugar or a drizzle of cream cheese frosting.
Notes
- To squeeze the zucchini dry, place grated zucchini in a clean kitchen towel or cheesecloth and wring out as much liquid as possible.
- Ensure your apples are peeled and chopped into small, uniform pieces for even baking.
- This cake can be stored at room temperature in an airtight container for up to 3 days.
- For an extra festive touch, add a sprinkle of cinnamon sugar on top before baking.
- Prep Time: PT20M
- Cook Time: PT45M
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg