Description
A moist and flavorful cake made with fresh zucchini and raspberries, perfect for a summer dessert.
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
- 1 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:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Gradually mix in the dry ingredients until just combined. Fold in grated zucchini, raspberries, and walnuts (if using).
- Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.