Description
A deliciously moist cake featuring fresh zucchini and strawberries.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup fresh ripe strawberries, chopped into small pieces
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar (optional)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/2 teaspoon pinch of salt
- 1/2 cup vegetable oil (canola or sunflower)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour (for tossing strawberries)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line it with parchment paper.
- Wash the zucchini thoroughly, then grate it using the large holes of a box grater. Pat it dry with a paper towel if it seems excessively watery.
- Wash and hull the strawberries, then chop them into small, approximately 1/4 to 1/2-inch pieces. Toss the chopped strawberries with 1 tablespoon of all-purpose flour.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, nutmeg (if using), and a pinch of salt until well combined.
- In a separate medium bowl, whisk together the vegetable oil, large eggs, and pure vanilla extract until fully incorporated and smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined, being careful not to overmix.
- Gently fold in the grated zucchini and the flour-tossed chopped strawberries into the batter until evenly distributed.
- Pour the batter evenly into your prepared baking pan and spread it out with a spatula. Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes. Invert it onto the wire rack to cool completely, or slice and serve warm directly from the pan.
Notes
- Ensure the zucchini isn’t too watery to prevent a soggy cake.
- This cake is best served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg