Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 tbsp (8g) ground cinnamon
  • 3 large eggs
  • ¾ cup (180g) sour cream, full fat
  • ½ cup (120ml) vegetable oil
  • 2 tsp (10ml) pure vanilla extract
  • 2 cups (220g) grated zucchini, lightly squeezed

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or Bundt pan thoroughly and dust with flour.
  2. Grate the zucchini using the small holes of a box grater. If the zucchini is exceptionally watery, press it gently with a paper towel to remove excess liquid.
  3. In a large mixing bowl, whisk together the eggs, sour cream, oil, and vanilla extract until the mixture is smooth and pale.
  4. Sift the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, and ground cinnamon into the wet mixture.
  5. Using a silicone spatula, fold the dry ingredients into the wet mixture until just combined; do not overmix to avoid developing too much gluten.
  6. Fold in the grated zucchini until evenly distributed throughout the batter.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 35–45 minutes, or until the edges pull slightly away from the pan and a toothpick inserted into the center comes out with a few moist crumbs.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire cooling rack.