Ingredients for Molasses Zucchini Cake
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup molasses
- 1/2 cup vegetable oil
- 1 cup chopped walnuts
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon lemon zest
- 1 cup buttermilk
- 2 cups diced zucchini
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How to Make Molasses Zucchini Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 2 large eggs, 1 ½ cups granulated sugar, ½ cup molasses, and ½ cup vegetable oil until well combined.
- Stir in 1 cup chopped walnuts or pecans.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and 1 tablespoon lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 2 cups diced zucchini.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for at least 30 minutes before frosting or serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
58g
Fat
4g
Carbs
11g
