Vanilla Zucchini Cake
A moist and flavorful vanilla zucchini cake that combines the subtle sweetness of vanilla with tender shredded zucchini. Perfect for a light dessert or snack.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 1x
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup plain Greek yogurt
2 cups shredded zucchini (about 2 medium zucchinis), excess moisture squeezed out
1/2 cup chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, cream the softened unsalted butter, granulated sugar, and light brown sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition.
Mix in the pure vanilla extract.
Add the plain Greek yogurt and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the shredded zucchini and chopped walnuts (if using) using a spatula until evenly distributed.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before slicing and serving.