Zucchini Raspberry Cake Recipe: A Delightful Twist!
A delicious and moist zucchini raspberry cake that combines the freshness of zucchini with the sweetness of raspberries for a delightful dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup fresh raspberries
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the grated zucchini, sugar, and oil until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
- For added flavor, consider adding lemon zest to the batter.
- This cake can be served warm or at room temperature.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg