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As summer rolls in, fresh produce takes center stage, and one of the most versatile vegetables gracing our gardens and farmer's markets is zucchini. Often underestimated, zucchini is not just for savory dishes; it can be a star ingredient in sweet treats as well. Enter the Sweet Summer Zucchini Cake, a delightful dessert that showcases this humble vegetable in a new light. This cake is renowned for its incredibly moist texture and unique flavor profile, making it a beloved choice for various occasions. Whether you're hosting a picnic, gathering with friends, or simply craving a sweet treat at home, this zucchini cake is sure to impress.

Zucchini Cake Recipe

Discover the Sweet Summer Zucchini Cake, a delightful dessert that transforms the humble zucchini into a moist and flavorful treat perfect for any occasion. This recipe showcases the versatility of zucchini, blending it with warm spices for a refreshing taste. Its tender crumb makes it a crowd-pleaser at picnics, parties, or family gatherings. Enjoy a slice with whipped cream or ice cream for an indulgent dessert, and savor the deliciousness while sneaking in some veggies!
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Ingredients
  

2 cups grated zucchini (about 2 medium zucchinis)

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil (or melted coconut oil)

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ cup chopped walnuts (optional)

½ cup raisins (optional)

Powdered sugar (for dusting, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.

    Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. Once grated, place them in a clean kitchen towel and squeeze out excess moisture. Set aside.

      Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This will create a well-balanced dry mix.

        Mix Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, brown sugar, and oil until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not over-mix. Fold in the grated zucchini, walnuts, and raisins if using.

            Pour and Smooth: Pour the batter into the prepared baking pan, smoothing the top with a spatula.

              Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                Cool and Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                  Optional Dusting: Once the cake is cooled, you can dust the top with powdered sugar for a delicate finish.

                    Slice and Enjoy: Cut into squares and serve. This Zucchini Cake is perfect on its own but also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream!

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12