Recipe Directions
Step 1: Prepare the Zucchini
Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper or non-stick spray.
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture. Set aside.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat the eggs with an electric mixer until light and fluffy.
Add the granulated sugar, brown sugar, and vegetable oil to the eggs. Beat until well combined.
Stir in the vanilla extract.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 4: Fold in the Zucchini and Add-Ins
Gently fold the grated zucchini into the batter until evenly distributed.
If using nuts and raisins, fold them into the batter as well.
Step 5: Bake the Cake
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes and Tips
Zucchini Prep: Make sure to squeeze out as much moisture as possible from the grated zucchini to prevent the cake from becoming too wet.
Spice it Up: Feel free to add more spices like ground ginger or cloves for additional warmth and flavor.
Frosting Options: This cake pairs beautifully with cream cheese frosting or a simple dusting of powdered sugar.
Storing Leftovers
Leftover zucchini cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. The cake can also be frozen for up to 3 months; wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw at room temperature before serving.

Food and Drink Pairings
This zucchini cake is delightful on its own, but it also pairs well with a variety of beverages and sides. Here are some suggestions:

Beverages: Enjoy with a cup of coffee, tea, or a glass of cold milk. For an adult treat, pair with a glass of dessert wine or a spiced liqueur.
Sides: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert experience.
FAQ
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute whole wheat flour for a portion or all of the all-purpose flour. Keep in mind that this may result in a denser cake.

Q: Can I make this cake vegan?
A: To make this cake vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil.

Q: How can I tell if the cake is done?
A: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs clinging to it, the cake is done. If it comes out with wet batter, continue baking for a few more minutes.

Q: Can I add other vegetables to the cake?
A: While zucchini is the star of this recipe, you can experiment with adding grated carrots or apples for additional flavor and moisture.

Call to Action
I hope you enjoy baking and savoring this Moist and Delicious Zucchini Cake as much as I do! If you try this recipe, please share your results and any variations you’ve tried in the comments below. Don’t forget to subscribe to our blog for more delicious recipes and baking tips. Happy baking!

Recipe Directions
Step 1: Prepare the Zucchini
Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper or non-stick spray.
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture. Set aside.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat the eggs with an electric mixer until light and fluffy.
Add the granulated sugar, brown sugar, and vegetable oil to the eggs. Beat until well combined.
Stir in the vanilla extract.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 4: Fold in the Zucchini and Add-Ins
Gently fold the grated zucchini into the batter until evenly distributed.
If using nuts and raisins, fold them into the batter as well.
Step 5: Bake the Cake
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes and Tips
Zucchini Prep: Make sure to squeeze out as much moisture as possible from the grated zucchini to prevent the cake from becoming too wet.
Spice it Up: Feel free to add more spices like ground ginger or cloves for additional warmth and flavor.
Frosting Options: This cake pairs beautifully with cream cheese frosting or a simple dusting of powdered sugar.
Storing Leftovers
Leftover zucchini cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. The cake can also be frozen for up to 3 months; wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw at room temperature before serving.

Food and Drink Pairings
This zucchini cake is delightful on its own, but it also pairs well with a variety of beverages and sides. Here are some suggestions:

Beverages: Enjoy with a cup of coffee, tea, or a glass of cold milk. For an adult treat, pair with a glass of dessert wine or a spiced liqueur.
Sides: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert experience.
FAQ
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute whole wheat flour for a portion or all of the all-purpose flour. Keep in mind that this may result in a denser cake.

Q: Can I make this cake vegan?
A: To make this cake vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil.

Q: How can I tell if the cake is done?
A: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs clinging to it, the cake is done. If it comes out with wet batter, continue baking for a few more minutes.

Q: Can I add other vegetables to the cake?
A: While zucchini is the star of this recipe, you can experiment with adding grated carrots or apples for additional flavor and moisture.

Call to Action
I hope you enjoy baking and savoring this Moist and Delicious Zucchini Cake as much as I do! If you try this recipe, please share your results and any variations you’ve tried in the comments below. Don’t forget to subscribe to our blog for more delicious recipes and baking tips. Happy baking!