Zucchini Cake II

Zucchini Cake II

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"This is my son's favorite cake. It stays very moist. I usually frost it with cream cheese frosting, but it is also great plain. It can also be baked in 2 loaf pans for zucchini bread."
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1 h 15 m servings 211 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.
  2. Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.


  1. 68 Ratings

Most helpful positive review

This is the best recipe for zucchini cake. My whole family just loves it. My son raised zuchinni in his garden. The recipe for cream cheese frosting ll on this website is wonderful. I like t...

Most helpful critical review

When I baked this cake and tried it I gave it a 3 star rating. I did not frost it, but baked it in a bundt pan and sprinkled it with icing sugar. It was ok, but the next day it was worse. I w...

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Least positive

This is the best recipe for zucchini cake. My whole family just loves it. My son raised zuchinni in his garden. The recipe for cream cheese frosting ll on this website is wonderful. I like t...

Yummy cake! I decided to use 1 c carrot and 1 c zucchini… and 2 t cinnamon, 3/4 t ground nutmeg and 1/4 t ground cloves (versus 3 t cinnamon.) I took it to work and the whole ER was begging for ...

This cake is incredible. My husband was very leary on trying a cake with Zucchini in it and it's all the rave. I made it for a bake sale to benefit the NYC/DC Crisis and it was the first to se...

This cake is absolutely moist and melts in your mouth. I topped it off with Cinnamon Cream Cheese Frosting and WOW what a combination. I am planning to make this for a family reunion that my fia...

This was very, very good and moist. I baked it in a round tube pan for 60 minutes. It dosen't really need any frosting.

Excellent cake! My family really liked this cake, very moist, fluffy and full of flavor! I did use 1 cup whole white wheat flour and 1 cup AP flour, I also did half oil and half applesauce, the...

This was a wonderful tasting and very moist cake. I frosted it with a cream cheese frosting. I also added to the recipe, coconut and chocolate chips which I knew would add a lot more calories, ...

This is moist and delicious. I used some Splenda in place of sugar and used 1/2 cup applesauce in place of half the oil. I left out the nuts as I was taking this to a potluck and was unsure of p...

This is PERFECT!!! Just as written!!!! Thank you so much. Its moist, not oily, perfect spice yum, yum, yum. We are on cake number 4 as it is so good I am sharing it with everyone!!!! Thank you ...

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