Zucchini Confetti Cake

When it comes to desserts, many people find themselves torn between the desire for something delicious and the need for healthier options. Enter Zucchini Confetti Cake—a delightful dessert that bridges this gap beautifully. This innovative cake is not just a feast for the taste buds but also a nourishing choice, making it an excellent addition to any dessert table. Packed with grated zucchini and colorful bell peppers, this cake is as visually appealing as it is nutritious, making it perfect for a variety of occasions, from birthdays and family gatherings to everyday treats.

Discover the deliciously unique Zucchini Confetti Cake, where indulgence meets nutrition! This vibrant dessert combines grated zucchini and colorful bell peppers for a moist and flavorful treat that's perfect for any occasion. Low in calories yet rich in vitamins, it's a guilt-free option for birthdays, family gatherings, or simply satisfying your sweet tooth. Impress your loved ones with this fun and healthy cake that proves dessert can be both delightful and nourishing. Get ready to bake!

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Ingredients

2 cups grated zucchini (about 2 medium zucchini)

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

3 large eggs

1 tsp vanilla extract

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

1 cup finely chopped colorful bell peppers (red, yellow, green)

½ cup chopped walnuts (optional)

½ cup shredded coconut (optional)

Powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a large mixing bowl, combine the grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until well blended.

In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients to the zucchini mixture, stirring just until combined.

Fold in the finely chopped bell peppers, walnuts, and shredded coconut (if using) until evenly distributed throughout the batter.

Pour the batter into the prepared baking pan and spread it evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Optional: Before serving, dust the top of the cooled cake with powdered sugar for an extra touch of sweetness.

Slice, serve, and enjoy your vibrant Zucchini Confetti Cake!

Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 12