Description
Zucchini Walnut Cake is a delightful fusion of moist, sweet zucchini and crunchy walnuts, creating a unique dessert experience. Perfect for summer picnics or cozy family gatherings, this cake is surprisingly easy to make and will leave everyone asking for seconds. Serve it plain or elevate it with cream cheese frosting for an indulgent treat that combines the best of both worlds: a delicious dessert and a sneaky way to incorporate veggies into your diet.
Ingredients
Scale
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup chopped walnuts
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 2 large eggs
- ? cup vegetable oil
Instructions
- Preheat your oven to 350?F (175?C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, mix grated zucchini, sugar, vegetable oil, and eggs until well combined.
- In another bowl, whisk together flour, baking powder, cinnamon, and a pinch of salt. Gradually add this mixture to the wet ingredients while stirring gently.
- Fold in the chopped walnuts carefully.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 16g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg