Moist Zucchini Cake

This family-favorite zucchini cake recipe is a great choice for a moist cake that freezes well. Frost it or enjoy it plain — you'll love it both ways.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 211 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Step 3

Combine flour, cinnamon, baking soda, salt, and baking powder in a bowl. Mix zucchini, sugar, vegetable oil, eggs, and vanilla in a separate bowl. Add flour mixture to zucchini mixture and stir until just combined. Stir in walnuts, then pour batter into the prepared pan.