Search thousands of recipes reviewed by home cooks like you.

Zucchini Cake III

Zucchini Cake III

Geri Knoll

Geri Knoll

This a lovely, moist cake.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 14 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
  2. Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
  3. In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
  4. Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.
  5. To Make Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SARAHWILKERSON
93

SARAHWILKERSON

8/29/2006

This was delicious! I substituted 1/2c applesauce + 1/2c oil and added a cup of raisins. I also baked this in a bundt pan (for 55 min) rather than a tube pan. Glazed this with a cream cheese glaze (2 T cream cheese, 2/3 c confectioners sugar, 1 T milk, 1 tsp vanilla).

JENREYN
77

JENREYN

8/14/2003

I love this cake! It's very moist. Instead of a tube pan I used a 13x9. Also, I used a cream cheese frosting to top it off. Yum!!!

KIMBICA
60

KIMBICA

8/31/2003

I baked this cake yesterday with great results! I made the following changes to the recipe: no pineapple, a little extra zucchini, extra half tsp cinnamon, half-tsps ginger and nutmeg. Also, used a cream cheese glaze. Wow! Very moist and rich. It only needs to be baked about an hour if you use a typical dark ring pan. Perfect for serving for dessert or teatime...just delicious. I kept mine in the fridge and it is still moist the next day (now). We'll see how long it lasts....

Similar recipes

ADVERTISEMENT