Butterscotch Zucchini Cake

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Preheat your oven to 175°C (350°F) and grease and flour a 9x13-inch (23x33 cm) baking pan.

   حوالي 5 د

2. 2

   In a large bowl, whisk together the all-purpose flour, instant butterscotch pudding mix, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt.

   حوالي 3 د

   ملاحظة الطاهي: Whisking the dry ingredients ensures the leaveners and spices are evenly distributed for a consistent cake.

3. 3

   In a separate medium bowl, whisk the granulated sugar and vegetable oil until combined.

   حوالي 2 د

4. 4

   Add the lightly beaten eggs and vanilla extract to the sugar mixture and whisk until smooth.

   حوالي 2 د

5. 5

   Stir the shredded and squeezed zucchini into the wet ingredients.

   حوالي 1 د

   ملاحظة الطاهي: Squeezing the zucchini prevents the cake from becoming too dense or soggy.

6. 6

   Pour the wet ingredients into the bowl with the dry ingredients and mix with a spatula until just combined. Do not overmix.

   حوالي 2 د

   ملاحظة الطاهي: A few streaks of flour are okay; overmixing can lead to a tough cake.

7. 7

   Gently fold in the rolled oats and the optional chopped walnuts.

   حوالي 1 د

8. 8

   Pour the batter into the prepared baking pan and spread it into an even layer.

   حوالي 2 د

9. 9

   Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

   حوالي 45 د

10. 10

    Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing.

    حوالي 30 د

    ملاحظة الطاهي: Cooling completely ensures clean slices and allows the flavors to set.