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"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
This moist chocolate cake makes great use of your extra zucchini.
This delicious, moist pumpkin spice cake is baked in a sheet pan.
Make the famous New Orleans cake with the surprise inside!