Recipe Directions
Step 1: Prepare the Zucchini
- Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper or non-stick spray.
- Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture. Set aside.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, beat the eggs with an electric mixer until light and fluffy.
- Add the granulated sugar, brown sugar, and vegetable oil to the eggs. Beat until well combined.
- Stir in the vanilla extract.
Step 3: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 4: Fold in the Zucchini and Add-Ins
- Gently fold the grated zucchini into the batter until evenly distributed.
- If using nuts and raisins, fold them into the batter as well.
Step 5: Bake the Cake
- Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes and Tips
- Zucchini Prep: Make sure to squeeze out as much moisture as possible from the grated zucchini to prevent the cake from becoming too wet.
- Spice it Up: Feel free to add more spices like ground ginger or cloves for additional warmth and flavor.
- Frosting Options: This cake pairs beautifully with cream cheese frosting or a simple dusting of powdered sugar.
Storing Leftovers
Leftover zucchini cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. The cake can also be frozen for up to 3 months; wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw at room temperature before serving.