Zucchini Yogurt Cake
A moist and tender zucchini yogurt cake that combines the freshness of zucchini with creamy yogurt for a delightful dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8
Ingredients
2 cups grated zucchini (about 2 medium zucchinis)
1 cup plain whole milk yogurt
1 cup granulated sugar
1/2 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
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 large bowl, whisk together the eggs, granulated sugar, and vegetable oil until smooth and combined.
Add the plain whole milk yogurt and vanilla extract to the egg mixture and whisk until fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated zucchini until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake 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.