Description
A delicious vegetable cake with zucchini, carrots, and bell peppers.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup grated zucchini (about 1 medium zucchini)
- ½ cup grated carrots (about 1 medium carrot)
- ½ cup bell pepper, finely diced (any color)
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and garlic powder.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time and mix in vanilla until combined.
- Gradually incorporate the dry ingredients into the wet mixture, then fold in sour cream and the prepared vegetables until evenly distributed.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool for about 10 minutes before transferring to a wire rack to cool completely.
Notes
- This cake can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg