Zucchini Cake
The best Zucchini Bundt Cake Recipe - simple ingredients that produce and moist and flavorful bundt cake in a few easy steps.
Prep Time10 minutes mins
Cook Time1 hour hr
Course: Dessert
Cuisine: American
Keyword: zucchini bundt
Servings: 16
- 3 large eggs
- 1 and 3/4 cups sugar
- 1 tsp vanilla extract or powdered vanilla
- 1 cup vegetable oil
- 3 cups all purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 cups grated zucchini with the juice
Preheat oven to 350 F ( 170 C).
In a bowl combine the dry ingredients - flour, salt, baking soda, baking powder and cinnamon.
Beat eggs and sugar with an electric mixer for 4 minutes, until combined.
Add the oil and mix to incorporate.
Add the grated zucchini and stir to combine.
Next add the dry ingredients to the wet ones and mix until just combined.
Spray a bundt pan ( or a loaf pan) with cooking spray.
Pour the batter into the pan.
Bake for 45-55 minutes, until toothpick inserted comes out clean and the cake top is set.
Calories: 113kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 155mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg