Zucchini Cake I

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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!!!

—BOBOBEARZOE

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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.

—MONNALIKI

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87 Ratings

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.

—AmateurChef

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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.

—JOALICEMONROY

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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!

—Tavisha

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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

—KABB

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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

—LinF

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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!

—Mary Kay Foss

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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.

Nutritional Information

Zucchini Cake I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 794
Calories from Fat: 394

% Daily Value *
Total Fat 43.7g 67 %
Saturated Fat 13.1g 66 %
Cholesterol 111mg 37 %
Sodium 529mg 21 %
Potassium 167mg 5 %
Total Carbohydrates 96.1g 31 %
Dietary Fiber 1.4g 6 %
Protein 7.2g 14 %
Sugars 70.5g
Vitamin A 13 %
Vitamin C 9 %
Calcium 8 %
Iron 22 %
Thiamin 28 %
Niacin 26 %
Vitamin B6 7 %
Magnesium 6 %
Folate 43 %

* 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.