Rubbery Zucchini Cake

I have made this recipe: , twice, the first time it turned out absolutely wonderful, and the second cake out rubbery (but still tasty). I'm about to make it a third time and was wondering what I might have done wrong the second time around? Too much zucchini or not enough? Or maybe too much or too little flour? What would make a cake like this rubbery?

Monica Galbraith
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1 Comment

QueenSashy October 16, 2015
I wonder if you perhaps overworked the batter. Overworking the batter develops gluten and that could make the cake more dense...
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