Ingredients for Zucchini Honey Cake
- 3 large eggs
- Liquid Honey
- 1/2 cup vegetable oil
- 2 cups grated zucchini
- 1 teaspoon vanilla extract
- Flour
- Salt
- Baking Powder
- Baking Soda
- Nutmeg
- Cinnamon
- Nuts
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How to Make Zucchini Honey Cake
- Preheat oven to 325°F (160°C).
- Position oven rack to the second lowest position.
- Grease and flour two medium loaf pans (approximately 9x5 inches) or three mini loaf pans.
- In a large mixing bowl, beat 3 large eggs with an electric mixer until light and fluffy.
- Add 1 cup honey and 1/2 cup vegetable oil; beat until well combined.
- Gently fold in 2 cups grated zucchini and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in 1/2 cup chopped walnuts or raisins (optional).
- Pour batter evenly into the prepared loaf pans, filling them about 3/4 full.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 60-minute mark.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
103 g
Sugar
863g
Fat
119g
Carbs
125g