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Zucchini Raspberry Cake

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A moist and flavorful cake that combines zucchini and raspberries for a delightful treat.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini
  • 1 cup fresh raspberries
  • 1/2 cup chopped walnuts (optional)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
  4. Gradually mix in the dry ingredients until just combined. Fold in zucchini, raspberries, and walnuts (if using).
  5. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  6. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/best-zucchini-raspberry-cake/