Zucchini Cake I Recipe - Allrecipes.com
Zucchini Cake I Recipe
  • READY IN ABOUT hrs

Zucchini Cake I

Recipe by  

"Very moist cake, similar to carrot cake."

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Ingredients Edit and Save

Original recipe makes 1 9-inch cake Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    2 hrs 20 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
  2. In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
  3. In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.
  4. Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.
  5. To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.
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Reviews More Reviews

Most Helpful Positive Review
Sep 07, 2004

Thought making this in three layers was too much work, so put in a 9x13 pan. Came out just great, and much simpler. Was a very moist tasty cake. Took to work & was a big hit with everyone. Will Definitely try again!!!

 
Most Helpful Critical Review
Aug 08, 2004

Sorry to say this was not a favorite for me. Pans were sticky and hard to remove. Cake too sticky and doughy. Thanks anyway.

 
Jun 18, 2006

I can't get enough of this cake. Everytime I bake it I add something different. Coconut, currants, walnuts, raisins. Also, I only use 2 cups of brown sugar and 3/4 cup of oil.

 
Aug 07, 2003

Fantastic! Everyone loved it. I made it in a 13"x9" pan instead of 3 layers and it baked up moist & delicious. It's a new family favorite.

 
Aug 08, 2005

I loved this cake. Made it for my brother-in-law's birthday and it was a hit. I made a few adjustments. I cut the sugar to 2 1/2 cups and used turbinado sugar. I added 1 1/2 cups of currants. And instead of the cream cheese frosting, I glazed it when cooled with a simple glaze (1 cup powdered sugar, 1 teaspoon cinnamon, 2 tablespoons milk, and 2 teaspoons vanilla). I made it in a 9x13 pan instead of layers and it came out beautifully. I had to bake it longer (I think about 55 minutes). It was a fantastic recipe. Thanks Suzzane!

 
Oct 07, 2009

This was the best zucchini cake I've ever had and the cream cheese frosting is to die for! I made it in a 13x9" pan and increased the baking time to approx. 55 min. Greasing and flouring the pan is key to avoid sticking - good advice!

 
Feb 09, 2003

the only and i repeat only hard thing about this cake to make was to grate the zuccini. it was moist light and delicious. Thanks

 
Nov 29, 2007

I love this cake and so did my family. It freezes beautifully. I made extra and froze in single serving sizes so it's easy to go for lunches etc. It's great with or without cream cheese frosting. I do find there is alot of sugar though and will try to substitue some of that. Awesome cake. thanks

 

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Nutrition

  • Calories
  • 794 kcal
  • 40%
  • Carbohydrates
  • 96.1 g
  • 31%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 43.7 g
  • 67%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 529 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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