How To Make Moist Zucchini Cake
Delight in every bite of this moist and rich zucchini cake, seasoned with cinnamon, with added pineapples and coconuts for extra treats.
Preparation: 20 minutes
Cooking: 55 minutes
Total: 1 hour 15 minutes
Serves:
Ingredients
- 2cupsall-purpose flour
- 2tspbaking soda
- ⅛tspsalt
- 2tspground cinnamon
- 3eggs
- ¾cupbuttermilk
- ½cupoil
- 1⅓cupswhite sugar
- 1tspvanilla
- 2cupszucchini,grated
- 1cupcoconut,shredded
- 1cupwalnuts,chopped
- 8ozpineapple,crushed, squeezed and drained
Instructions
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Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan.
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Whisk together flour, baking soda, cinnamon and salt. Set aside.
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In a large bowl, combine eggs, buttermilk, oil, sugar, and vanilla. Fold in dry ingredients.
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Add remaining ingredients and stir just until combined.
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Pour into the prepared pan and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
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Cool completely and frost as desired.
Nutrition
- Calories: 228.34kcal
- Fat: 9.74g
- Saturated Fat: 2.36g
- Trans Fat: 0.03g
- Monounsaturated Fat: 4.75g
- Polyunsaturated Fat: 2.30g
- Carbohydrates: 32.63g
- Fiber: 1.41g
- Sugar: 19.40g
- Protein: 3.49g
- Cholesterol: 30.45mg
- Sodium: 211.68mg
- Calcium: 28.91mg
- Potassium: 122.12mg
- Iron: 1.13mg
- Vitamin A: 16.53µg
- Vitamin C: 9.85mg
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