Mom's Zucchini Cake
Yield
servingsPrep
45 minCook
45 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cake mix, yellow
|
|
| 4 | large |
eggs
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 2 | cups |
zucchini
unpeeled, grated |
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
walnuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cake mix, yellow
|
|
| 4 | large |
eggs
|
|
| 118 | ml |
vegetable oil
|
|
| 5 | ml |
cinnamon
|
|
| 15 | ml |
vanilla extract
|
|
| 473 | ml |
zucchini
unpeeled, grated |
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
walnuts
|
|
Directions
Beat cake mix, eggs, oil, cinnamon, and vanilla together for 6 to 7 minutes.
Fold in grated zucchini, raisins and ntus.
Bake in a greased and floured 10-inch tube pan at 350' for 40 to 50 minutes.
May use toothpick test. Cake may be glazed or sprinkled with powdered sugar or whipped frosting.
