Name: White Zucchini Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup unsalted butter, softened; 1/2 cup vegetable oil; 1 3/4 cups granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; 2 cups grated zucchini, excess water squeezed out; 1/2 cup chopped walnuts (optional); Powdered sugar, for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream together the softened butter, vegetable oil, and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients into the wet mixture, mixing until just combined.
Gently fold in the grated zucchini and chopped walnuts, if using.
Pour the batter into the prepared baking pan, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Ingredients

Instructions

Nutrition Facts