Zucchini Cake IV

Zucchini Cake IV

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"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

servings 138 cals
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Original recipe yields 40 servings

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Nutrition

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

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.

Directions

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  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.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

Excellent moist cake - I used 1 cup apple sauce in place of vegetable oil to make it a "non-fat" cake. Came out great!!

Most helpful critical review

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.

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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!!

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 w...

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.

No clue why this wasn't the prettiest loaf I've ever made. But this is some "D" good zucchini cake/bread. I did add some dried cranberries, and that was a delicious and pretty addition. But I ...

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.

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