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Zucchini Confetti Cake is a delightful dessert that seamlessly merges the moistness of freshly grated zucchini with the vibrant colors of rainbow sprinkles, resulting in a cake that is not only visually appealing but also surprisingly delicious. This unique treat is perfect for celebrations, family gatherings, or simply as a satisfying afternoon snack. With its soft texture and inviting sweetness, Zucchini Confetti Cake is sure to surprise and please everyone who tries it.

Zucchini Confetti Cake

Discover the joy of baking with Zucchini Confetti Cake, a fun and delicious treat that combines moist zucchini with colorful rainbow sprinkles. This delightful dessert is perfect for celebrations or as an afternoon snack. With its soft texture and subtle sweetness, it's an unexpected way to sneak in some vegetables. In our detailed guide, you'll find a step-by-step recipe, essential tips for preparation, and nutritional benefits, making this cake a healthier indulgence everyone will love.
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Ingredients
  

2 cups grated zucchini (about 2 medium zucchinis)

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup rainbow sprinkles

½ cup chopped walnuts (optional)

1 cup cream cheese frosting (store-bought or homemade)

Extra sprinkles for decoration

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch cake pan or line it with parchment paper.

    Prepare the zucchini: Grate the zucchini using a box grater and then place it in a clean kitchen towel. Squeeze out excess moisture and set it aside.

      Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and granulated sugar until fully combined.

        Mix wet ingredients: In a separate bowl, whisk together the brown sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy. Make sure there are no lumps of brown sugar remaining.

          Combine mixtures: Slowly add the wet mixture to the dry ingredients, stirring gently until just blended. Avoid over-mixing to keep the cake light and fluffy.

            Fold in zucchini and sprinkles: Gently fold in the grated zucchini, rainbow sprinkles, and walnuts (if using). Ensure the ingredients are well-distributed without over-mixing.

              Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

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

                  Frost and decorate: Once the cake is completely cool, spread a generous layer of cream cheese frosting on top. Sprinkle extra colorful sprinkles over the frosting for a celebratory touch.

                    Serve: Slice and enjoy your vibrant Zucchini Confetti Cake with family and friends!

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour | 12 servings