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Zucchini Cake Recipe

INGREDIENTS 

2 cups all-purpose flour ▢2 teaspoons baking powder ▢1 teaspoon baking soda ▢1/4 teaspoon salt ▢2 teaspoons cinnamon ▢1/2 teaspoon ground ginger ▢1/4 teaspoon ground nutmeg ▢2/3 cup vegetable oil ▢1 cup sugar ▢3/4 cup brown sugar lightly packed ▢2 teaspoons vanilla extract ▢3 large eggs ▢1/4 cup sour cream room temperature ▢2 cups shredded zucchini

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STEP-1

Preheat the oven to 350°F. Butter and flour a 9×13 inch baking pan.

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STEP-2

In a large bowl sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg & ginger.

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STEP-3

In a separate large bowl, beat together the oil, sugars, vanilla extract & eggs until well blended. Turn off the mixer and stir in the sour cream and shredded zucchini.

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STEP-4

With the mixer on low speed, slowly beat in the flour mixture until combined. Turn off the mixer and scrape down the sides of the bowl as necessary.

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STEP-5

Pour the batter into the prepared pan and bake for 40-45 minutes until an inserted toothpick comes out clean. Oven times vary, so I'd recommend checking first at 35 minutes.

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