Zucchini Cake
Yield
servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
deluxe butter, golden |
|
| 3 | large |
eggs
|
|
| ½ | cup |
butter
or margarine, softened |
|
| ½ | cup |
water
|
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | cups |
zucchini
grated |
|
| ½ | cup |
walnuts
chopped |
|
| 1 | x |
powdered sugar
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
deluxe butter, golden |
|
| 3 | large |
eggs
|
|
| 118 | ml |
butter
or margarine, softened |
|
| 118 | ml |
water
|
|
| 5 | ml |
cinnamon
|
|
| 473 | ml |
zucchini
grated |
|
| 118 | ml |
walnuts
chopped |
|
| 1 | x |
powdered sugar
optional |
*
|
Directions
Preheat oven to 375~. Grease a 9x13" pan. Combine cake mix, eggs, butter and cinnamon in a large bowl. Beat at low speed until moistened. Beat at medium speed for 4 minutes. Stir in zucchini. Pour into pan; sprinkle with walnuts. Bake for 30 to 35 minutes or until tested done. Dust with powdered sugar.
