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Zucchini Cake

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Recipe

 

Yield

1 cake

Prep

25 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 cups sugar
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1 cup vegetable oil
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3 large eggs
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon salt
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1 tablespoon cinnamon
ground
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2 cups zucchini
shredded, unpeeled, packed
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1 cup nuts
finely chopped
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1 tablespoon vanilla extract
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Cream cheese frosting
3 cups powdered sugar
sifted
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6 ounces cream cheese
softened
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5 tablespoons butter
or margarine
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1 teaspoon lemon extract
* Camera

Ingredients

Amount Measure Ingredient Features
473 ml sugar
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237 ml vegetable oil
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3 large eggs
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473 ml all-purpose flour
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5 ml baking soda
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5 ml salt
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15 ml cinnamon
ground
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473 ml zucchini
shredded, unpeeled, packed
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237 ml nuts
finely chopped
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15 ml vanilla extract
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Cream cheese frosting
7.1E+2 ml powdered sugar
sifted
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173.4 ml/g cream cheese
softened
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75 ml butter
or margarine
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5 ml lemon extract
* Camera

Directions

Beat sugar, oil and eggs at medium speed in electric mixer bowl 4 minutes.

Sift flour with soda, salt and cinnamon.

Fold zucchini and nuts into sugar mixture.

Fold in flour mixture and vanilla, blending thoroughly.

Turn batter into well-greased 10 inch tube pan.

Bake at 350℉ (180℃). 60 to 65 minutes.

Cool in pan on rack 15 minutes or longer.

Remove from pan and cool cake thoroughly on rack.

To make frosting, beat powdered sugar, cream cheese margarine, and lemon extract until thoroughly blended.

Spread over cooled cake.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 493g (17.4 oz)
Amount per Serving
Calories 194349% from fat
 % Daily Value *
Total Fat 106g 163%
Saturated Fat 29g 146%
Trans Fat 0g
Cholesterol 244mg 81%
Sodium 1021mg 43%
Total Carbohydrate 79g 79%
Dietary Fiber 6g 25%
Sugars g
Protein 43g
Vitamin A 27% Vitamin C 19%
Calcium 12% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
 

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