Zucchini Cake II Recipe - Allrecipes.com
Zucchini Cake II Recipe
  • READY IN hrs

Zucchini Cake II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9x13-inch cake Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 06, 2005

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 to put this on the cake!! We did not add nuts. I like the cake recipe because it is so tender and moist. Give this recipe a try. You won't regret it!! YUMMY

 
Most Helpful Critical Review
Mar 10, 2006

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 wouldn't make it again. It seemed to get denser and did not have a great flavour. I would have given it a 1 or 2 star rating after the first day. Sorry.

 
Jun 06, 2003

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 sell out. I already have requests for the recipe and to make more for the bake sale next week. From 2 zuchinni's I got 2 9x13 cakes and 3 loafs of Zuchinni Bread. THANK YOU SO MUCH FOR SHARING THIS WITH US!

 
Dec 02, 2005

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 seconds! Thanks, Joan, for a great recipe!

 
Aug 29, 2002

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 fiance and I are going to.

 
Sep 23, 2003

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.

 
Jun 28, 2011

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, then reduced the sugar to 1 cup(may reduce to 3/4 cup sugar- the icing will add the extra sweetness.) and left out the nuts. Mine was finished by 25 minutes, so make sure you watch it carefully. Everything else was followed exactly. I made 1/2 the recipe white chocolate cream cheese icing (from carrot cupcakes with white chocolate cream cheese icing- by BAKERAMA- from this site) to top it. It is so good! Great way to use up that zucchini! Oh, I peeled the zucchini before grating.

 
Aug 16, 2010

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 preferences. I will put them in the next time. I frosted with Pineapple Cream Cheese Frosting by Candy Lady (1/2 recipe). Thanks for a great way to use up some zucchini!

 

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Nutrition

  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 217 mg
  • 9%

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

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