Search thousands of recipes reviewed by home cooks like you.

Zucchini Cake IV

Zucchini Cake IV

Janice Thonton

Janice Thonton

I got this recipe from my boss in California. I always double it and it makes quite a few loaves. I freeze them for holiday gifts

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 40 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 loaf pans.
  2. In a medium bowl, mix together flour, salt, baking powder, baking soda and cinnamon. Set aside.
  3. In a large bowl, combine sugar, oil, eggs and vanilla. Beat until smooth. Add flour mixture, and beat until smooth. Fold in walnuts and grated zucchini.
  4. Divide batter into 4 well greased loaf pans. Bake at 350 degrees F (175 degrees C) for 60 minutes or until toothpick inserted into middle of cake comes out clean.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ENGINEERING
26

ENGINEERING

1/7/2004

Excellent moist cake - I used 1 cup apple sauce in place of vegetable oil to make it a "non-fat" cake. Came out great!!

Yvonne
23

Yvonne

5/9/2008

The best zucchini cake recipe! Although I made some adjustments, instead of 2cups of grated zucchini I increased it to three..for me it tastes better and more moist..Thank you for sharing this wonderful recipe

TR KELLIE
18

TR KELLIE

12/5/2003

DELICIOUS !!!!! Don't be afraid to try it because of zucchini , if you do you'll be missing out on the best !!!!! My kids loved it .

Similar recipes

ADVERTISEMENT