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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Excellent moist cake - I used 1 cup apple sauce in place of vegetable oil to make it a "non-fat" cake. Came out great!!
I doubled the recipe as the ingredents and I had cookie dough. After I added 3/4 cup if water to it, It was more like cake batter. Baked great and tasted really good.
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
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 .
This recipe was absolutely fantastic! This is the first Zucchini cake I ever made, and the only recipe I will ever need! Thanks for sharing!
Thanks a lot. It is really delicious. I bake a zucchini cake whenever I am invited to a dinner. And my friends enjoy it as well.
I thought this cake was wonderful but it sure didn't make four loaves. I would like a measurment of the zucchini not knowing what size the cook used. It is great and I am making it again today.
Just wondering what size loaf pans? I would like to give this a try.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Cake IV
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 62
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