Description
A moist and tender zucchini yogurt cake that combines fresh grated zucchini with creamy yogurt for a deliciously light dessert or snack. Perfectly spiced with cinnamon and vanilla, this cake is easy to make and wonderfully flavorful.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup plain yogurt
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini)
1/2 cup chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a large bowl, beat the granulated sugar, plain yogurt, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Fold in the grated zucchini and chopped walnuts (if using) until evenly distributed in the batter.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes