This moist and flavorful cake is a delicious way to use up summer zucchini. The addition of orange zest and juice gives it a bright and refreshing flavor.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1 tablespoon grated orange zest
- 2 tablespoons fresh orange juice
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Combine dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk together sugar, oil, milk, eggs, and vanilla extract.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Add zucchini and orange: Stir in the grated zucchini, orange zest, and orange juice until evenly distributed.
- Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Tips and Variations:
- For a richer flavor: Use melted butter instead of vegetable oil.
- Add nuts: Stir in 1/2 cup chopped walnuts or pecans to the batter.
- Make it glaze: Combine 1 cup powdered sugar with 2-3 tablespoons orange juice to make a simple glaze for the cake.
- Spice it up: Add 1/2 teaspoon ground cinnamon or nutmeg to the dry ingredients.
Enjoy!