Description
A comforting, moist cake combining the hidden moisture of zucchini with the floral sweetness of ripe pears and warm autumn spices.
Ingredients
Scale
- 2 cups grated zucchini (squeezed dry)
- 2 cups finely diced ripe pears
- 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 2.5 cups whole wheat flour
- 1/2 cup softened unsalted butter
- 2 large room-temperature eggs
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- Whisk together flour, cinnamon, baking soda, and salt.
- Cream butter and brown sugar until fluffy.
- Beat in eggs one at a time.
- Fold in grated zucchini and diced pears.
- Stir in the dry ingredients until just combined.
- Pour batter into the pan and smooth the top.
- Bake for 45-55 minutes until a toothpick comes out clean.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American