This easy zucchini cake is the perfect cake for small bites and snacks. Serve this cake in bite-size appetizer portions or larger pieces with ice cream or berries.
Cook Time: 18 minutes
Total Time: 18 minutes
Ingredients:
- 1/2 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 stick plus 2 tablespoons butter, softened (10 tablespoons)
- 1 1/2 teaspoons vanilla
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 medium zucchini, shredded, about 2 cups
Preparation:
Grease and flour a jelly roll pan or baking sheet with 1-inch sides (about 10 x 15-inch).
Heat oven to 350°.
Cream butter and sugars until light and fluffy. Beat in vanilla and eggs until smooth. Slowly beat in the flour, baking soda, cinnamon, and nutmeg until blended. Stir in zucchini.
Spread in the prepared baking pan and bake for 17 to 20 minutes, until the cake pulls away from the sides of the pan and bounces back when lightly touched with a finger.
Cool and sprinkle with powdered sugar. Cut as desired.
