Quick and Easy Zucchini Cake Recipe with Berries
This delicious and easy zucchini cake recipe is a great way to use up a bumper crop of zucchini and is a perfect treat to bring to potlucks and picnics.
Servings: 24 pieces
Calories: 142kcal
Cost: $5
Ingredients
- 3 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp cinnamon
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups shredded zucchini
- 1 cup red currants or other tart berry e.g. raspberry, dried cranberries
Instructions
- Combine dry ingredients in a large mixing bowl and set aside. Add the wet mixture to the dry ingredients and stir together (no need to overmix). Fold in the currants/berries.
- In another large bowl beat eggs and with a fork blend in sugar and oil. Stir in shredded zucchini.
- Pour the mixture into a 9"x13" glass baking dish. Bake at 350°F for 30-40 minutes or until a toothpick poked in the center comes out clean. Once finished, take out and let cool completely.
- If desired, top with drizzle just prior to serving.
Notes
Be sure to keep the peel on the zucchini and shred just prior to mixing to retain the moisture.
Nutrition
Calories: 142kcal | Carbohydrates: 30g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 55mg | Potassium: 98mg | Fiber: 1g | Sugar: 17g | Vitamin A: 50IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg