Zucchini Cake IV

Zucchini Cake IV

9 Reviews 1 Pic
Janice Thonton
Recipe by  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”

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Ingredients

Adjust Servings

Original recipe yields 4 loaves

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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.

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Reviews (9)

Rate This Recipe
ENGINEERING
26

ENGINEERING

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

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

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 .

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Nutrition

Amount Per Serving (40 total)

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

Based on a 2,000 calorie diet

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