Zucchini Yogurt Cake
A moist and tender zucchini yogurt cake that combines the freshness of zucchini with creamy yogurt, perfect for a light dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8
Ingredients
2 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
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
3/4 cup granulated sugar
1/2 cup plain Greek yogurt
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
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 Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined.
Fold the grated zucchini into the batter, ensuring it is evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before serving.