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Zucchini Cake III

Zucchini Cake III

"Grated zucchini makes the cake from this recipe a lovely and moist cake finished with a simple icing."
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servings 439 cals
Serving size has been adjusted!
Original recipe yields 14 servings


  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

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.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
  2. Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
  3. In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
  4. Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.
  5. To Make Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.

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Read all reviews 128
  1. 154 Ratings

Most helpful positive review

This was delicious! I substituted 1/2c applesauce + 1/2c oil and added a cup of raisins. I also baked this in a bundt pan (for 55 min) rather than a tube pan. Glazed this with a cream cheese g...

Most helpful critical review

I rate this one star because the recipe is flawed, in my opinion. I have made many bundt cakes and have never had any problems with the cake sticking to the pan. That said, I've made this cake t...

Most helpful
Most positive
Least positive

This was delicious! I substituted 1/2c applesauce + 1/2c oil and added a cup of raisins. I also baked this in a bundt pan (for 55 min) rather than a tube pan. Glazed this with a cream cheese g...

I love this cake! It's very moist. Instead of a tube pan I used a 13x9. Also, I used a cream cheese frosting to top it off. Yum!!!

I baked this cake yesterday with great results! I made the following changes to the recipe: no pineapple, a little extra zucchini, extra half tsp cinnamon, half-tsps ginger and nutmeg. Also, use...

I halved the recipe and baked it in a 8inch round pan for 35 mins, to be honest it could have done with 5 more minutes. Very moist and delicious. I also used the remaining pineapple juice from t...

This is the BEST zucchini cake recipe I've ever discovered. Moist & oh so delicious! Since the summer of '05 I have made this recipe many times with wolderful results. Never changing the cake...

My husband and I loved this cake. I made it pretty much as written, but without nuts. Baked it in a 10" Bundt pan for 60 minutes...let it stand in the pan for 10 minutes before turning it out....

This cake turned out wonderful! Very Moist! I did make it in a 9x13 pan and it turned out fine. I omitted the glaze and made a cream cheese frosting. Delicious!

I followed the cake recipe and baked it for 55 minutes. It was nice and moist. Instead of glazing it, I made a cream cheese frosting using 4 oz light cream cheese, 1 1/2 cups icing sugar and 2 t...

Yum. I halved the recipe and baked in a smaller, rectangular pan (~6x11") for 50 minutes. I replaced half the oil with apple sauce, and did not bother with the glaze. I'm eating the cake right n...

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