ZUCCHINI CAKE (TORTA DOLCE DI ZUCCHINE)

This zucchini cake recipe has the perfect, moist, cinnamon flavor and is basically the best.

The recipe uses both brown sugar and granulated sugar.  Not only do I like the combination for the flavor the brown sugar gives, but the brown sugar helps keep the zucchini cake soft.  

INGREDIENTS

 ½ cup/100 grams unsalted butter, plus more for greasing the pan

3 ½ cups/400 grams all-purpose flour

2 teaspoons cinnamon

1/2 teaspoon salt

1 ¼ teaspoons baking powder

1 ¼ teaspoons baking soda

 ½ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)

4 large eggs

 ¾ cup/160 grams light brown sugar

 ¾ cup/150 grams sugar

 ¾ cup/180 milliliters canola oil

1 ½ pounds zucchini, unpeeled and grated on a box grater (about 3 medium zucchini)

PREPARATION

Heat oven to 350 degrees. Lightly grease the pan with softened butter.

 Melt butter in a small pot over medium heat. Cook, swirling occasionally.

 Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.

Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.

 Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and melted butter to the egg mixture, whisking to blend.

 Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate.

 Place batter in pan, smoothing the top and place in oven. Bake until cake is golden brown on top and springs back lightly when pressed at the top, 50 to 60 minutes.

Let cool completely on a wire rack before removing from the pan.