Amazingly Chocolatey Zucchini Cake Recipe
Are you looking for fun snacks suitable for all ages, especially children? Do you want to take it up a notch and create a fantastic way to your vegetables? Then look no further, my fellow baker! And check out this amazingly chocolatey zucchini cake recipe! I promise you that it is an exciting take on desserts because it is healthier than your ordinary cakes.
Equipment
- Mixing bowls
- Measuring cups
- Measuring Spoons
- Grater
- Parchment paper
- 9×5 inch baking pan
Ingredients
- 1 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 3 pcs large eggs
- 2 cups all-purpose flour
- 1 ½ cup sugar
- 2 tsp finely grated orange zest
- 1/ tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups grated zucchini
Instructions
- Preheat the oven to 350 °F.
- Grease a 9 x 5-inch baking pan and line it with parchment paper.
- Whisk in the vegetable oil, eggs, and sugar together in a large bowl. Next, add orange zest and vanilla.
- Then, sift in the flour, baking powder, baking soda, and salt in another bowl. Put zucchini and combine it with the flour and add this to the wet mixture, stir until everything is combined. Pour the batter in the prepared pan.
- Afterward, bake it for 50 to 60 minutes in the oven.
- Finally, place the cake in the cooling rack, and let it rest completely. The cake can be stored for three days at room temperature and could last up to three months if stored in the freezer.
Notes
Vegetable oil adds to the moisture of the cake. It is easier for the cake to be removed out of the pan if you use parchment paper. You could always add textures such as chocolate chips and raisins. Don’t over mix the batter to prevent from having stiff cake. Use the cake toothpick test by inserting a toothpick in the cake; if it comes out clean then, it is done.
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