Ingredients for Mom's Cinnamon Cake With Zucchini
- 2 cups grated zucchini
- Granulated Sugar
- ½ cup vegetable oil
- 3 large eggs
- Flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- Cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon salt
- Nuts
- Fruit
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How to Make Mom's Cinnamon Cake With Zucchini
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, combine 2 cups grated zucchini, 1 ½ cups granulated sugar, ½ cup vegetable oil, and 3 large eggs. Mix well.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in ½ cup chopped nuts (optional) and ½ cup dried fruit (raisins, cranberries, etc., optional).
- Pour batter into the prepared pan and spread evenly.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. (For a bundt pan, bake time may vary; check for doneness at 50 minutes).
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar, drizzle with icing, or top with whipped cream before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
81g
Fat
7g
Carbs
10g
