DessertSnack

Butterscotch Zucchini Cake

Name: Butterscotch Zucchini Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 12 racions
Cuisine: american
Ingredients: 2 tassa all-purpose flour; 100 g instant butterscotch pudding mix dry mix only; 1 ct baking soda; 0,5 ct baking powder; 1 ct ground cinnamon; 1 ct ground ginger; 1 ct ground nutmeg; 1 ct salt; 1,5 tassa granulated sugar; 1 tassa vegetable oil; 3 u large egg lightly beaten; 2 ct vanilla extract; 250 g zucchini shredded and squeezed of excess moisture; 0,5 tassa rolled oats; 1 tassa chopped walnuts or raisins (opcional)

This recipe transforms summer zucchini into a moist, warmly spiced cake. Instant butterscotch pudding mix adds a unique, rich flavor and tender crumb, while oats provide a subtle texture.

Una recepta original de Forkin

Temps total: 1 h 35 min
Racions: 12
Dificultat: Fàcil
Per ració: 438 kcal

Informació sobre al·lèrgens: pot contenir ous, gluten, fruita seca i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

2 tassaall-purpose flour
100 ginstant butterscotch pudding mix, dry mix only
1 ctbaking soda
0,5 ctbaking powder
1 ctground cinnamon
1 ctground ginger
1 ctground nutmeg
1 ctsalt
1,5 tassagranulated sugar
1 tassavegetable oil
3 ularge egg, lightly beaten
2 ctvanilla extract
250 gzucchini, shredded and squeezed of excess moisture
0,5 tassarolled oats
1 tassachopped walnuts, or raisins(opcional)

Estris

9x13-inch baking pan · measuring cups · large bowl · spatula · wire rack · measuring spoons · medium bowl · whisk · oven · box grater

Elaboració

Pas a pas

1
Preheat your oven to 175°C (350°F) and grease and flour a 9x13-inch (23x33 cm) baking pan.
Uns 5 min
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.
Uns 3 min
Nota de cuina: Whisking the dry ingredients ensures the leaveners and spices are evenly distributed for a consistent cake.
3
In a separate medium bowl, whisk the granulated sugar and vegetable oil until combined.
Uns 2 min
4
Add the lightly beaten eggs and vanilla extract to the sugar mixture and whisk until smooth.
Uns 2 min
5
Stir the shredded and squeezed zucchini into the wet ingredients.
Uns 1 min
Nota de cuina: Squeezing the zucchini prevents the cake from becoming too dense or soggy.
6
Pour the wet ingredients into the bowl with the dry ingredients and mix with a spatula until just combined. Do not overmix.
Uns 2 min
Nota de cuina: A few streaks of flour are okay; overmixing can lead to a tough cake.
7
Gently fold in the rolled oats and the optional chopped walnuts.
Uns 1 min
8
Pour the batter into the prepared baking pan and spread it into an even layer.
Uns 2 min
9
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Uns 45 min
10
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing.
Uns 30 min
Nota de cuina: Cooling completely ensures clean slices and allows the flavors to set.

Per ració

Nutrició

44%Puntuació

Calories: 437,5kcal
Proteïnes: 5,9g
Hidrats de carboni: 45,4g
Greixos: 26,7g
Fibra: 2g
Sucre: 26,2g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store in an airtight container at room temperature or in the refrigerator.

Com reescalfar-ho

Best served at room temperature, or warm a slice in the microwave for 15-20 seconds.