Description
A moist and fruity zucchini raspberry cake that combines the freshness of summer produce with a tender crumb, perfect for dessert or brunch.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh raspberries
- 1/2 cup sour cream or plain yogurt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat together butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Mix in the grated zucchini and sour cream or yogurt until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the raspberries.
- Pour batter into the prepared pan and spread evenly.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- You can use frozen raspberries, but do not thaw before folding into the batter.
- For added texture, sprinkle the top with coarse sugar before baking.
- This cake keeps well for 3 days when stored in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg