Description
A delicious and moist Veggie Crinkle Cake made with zucchini and carrots, perfect for a sweet treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini
- 1 cup finely grated carrots
- 1/2 cup chopped walnuts (optional)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the vegetable oil, water, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the grated zucchini, grated carrots, and chopped walnuts if using. Mix until evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar before serving.
Notes
- For a chocolatey twist, add 1/2 cup of chocolate chips to the batter.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg