Easter Zucchini Cake

Easter Zucchini Cake is a delicious and healthy dessert that is perfect for the Easter season. This cake is made with fresh zucchini, which adds a moist and tender texture to the cake. The combination of zucchini, cinnamon, and nutmeg creates a warm and comforting flavor that is perfect for any occasion.

To make this Easter Zucchini Cake, you will need the following ingredients:

- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 eggs
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 2 cups grated zucchini
- 1 teaspoon vanilla extract

To begin, preheat your oven to 350 degrees F. Grease a 9x13 inch baking pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, beat the eggs until light and fluffy. Add the sugar, vegetable oil, applesauce, grated zucchini, and vanilla extract to the eggs and mix well.
Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Pour the batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once the cake is done baking, remove it from the oven and let it cool completely before serving. This Easter Zucchini Cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream.
This dish can be described as a 'Healthy Dessert' and its 3 main ingredients are zucchini, cinnamon, and nutmeg. The Easter Zucchini Cake is a moist and tender cake that is bursting with warm and comforting flavors. The appearance of this cake is a beautiful golden brown color with flecks of green from the grated zucchini. The taste is sweet and spicy, with a subtle hint of zucchini that adds a unique twist to this classic dessert.