Butterscotch Zucchini Cake
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.
En original opskrift af Forkin
- Tid i alt
- 1 t. 35 min.
- Portioner
- 12
- Sværhedsgrad
- Nem
- Pr. portion
- 438 kcal
Allergenoplysninger: kan indeholde æg, gluten, nødder og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
- 2 kopall-purpose flour
- 100 ginstant butterscotch pudding mix, dry mix only
- 1 tsk.baking soda
- 0,5 tsk.baking powder
- 1 tsk.ground cinnamon
- 1 tsk.ground ginger
- 1 tsk.ground nutmeg
- 1 tsk.salt
- 1,5 kopgranulated sugar
- 1 kopvegetable oil
- 3 stk.large egg, lightly beaten
- 2 tsk.vanilla extract
- 250 gzucchini, shredded and squeezed of excess moisture
- 0,5 koprolled oats
- 1 kopchopped walnuts, or raisins(valgfrit)
Udstyr
9x13-inch baking pan · measuring cups · large bowl · spatula · wire rack · measuring spoons · medium bowl · whisk · oven · box grater
Fremgangsmåde
Trin for trin
- 1
Preheat your oven to 175°C (350°F) and grease and flour a 9x13-inch (23x33 cm) baking pan.
Ca. 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 2 min.
- 4
Add the lightly beaten eggs and vanilla extract to the sugar mixture and whisk until smooth.
Ca. 2 min.
- 5
Stir the shredded and squeezed zucchini into the wet ingredients.
Ca. 1 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 1 min.
- 8
Pour the batter into the prepared baking pan and spread it into an even layer.
Ca. 2 min.
- 9
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Ca. 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.
Ca. 30 min.
Kokkens note: Cooling completely ensures clean slices and allows the flavors to set.
Pr. portion
Næringsindhold
- Kalorier
- 437,5kcal
- Protein
- 5,9g
- Kulhydrat
- 45,4g
- Fedt
- 26,7g
- Kostfibre
- 2g
- Sukker
- 26,2g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store in an airtight container at room temperature or in the refrigerator.
Best served at room temperature, or warm a slice in the microwave for 15-20 seconds.