Zucchini Cake III

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Most Helpful Positive Review

Aug 29, 2006

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 glaze (2 T cream cheese, 2/3 c confectioners sugar, 1 T milk, 1 tsp vanilla).

—SARAHWILKERSON

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Most Helpful Critical Review

Jul 23, 2011

It is very moist, however I found it unsatisfying. I will stick to zucchini bread and brownies and skip the cake.

—Kirstin

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134 Ratings

Aug 14, 2003

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!!!

—JENREYN

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Aug 31, 2003

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, used a cream cheese glaze. Wow! Very moist and rich. It only needs to be baked about an hour if you use a typical dark ring pan. Perfect for serving for dessert or teatime...just delicious. I kept mine in the fridge and it is still moist the next day (now). We'll see how long it lasts....

—KIMBICA

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May 04, 2007

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 the can with some confectioner's sugar and drizzled it over the warm cake. Will definately make again but will coat the walnuts in flour as mine all sunk to the bottom and peel the zucchini as the green flecks are a bit off putting. Thank you!

—ButtercupBento

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Jul 17, 2006

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 ingredients, I've used various cake pans and made cupcakes too. Like so many others using a tube pan, I found my cakes are done before the 80 minutes so keep an eye on yours. I have used Geri's glaze, cream cheese icing suggested by others and left it plain. No matter how I have served it family and friends have loved it. I have learned to take a copy of the recipe when I take this cake to gatherings. The pineapple is a terrific addition Geri. Uniced cupcakes/muffins served with Sunday brunch are my personal favorite. The muffins freeze well too.

—NATUREMAMA1

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Aug 19, 2007

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...popped out perfectly! (That part always makes me nervous.) Glazed it with a fairly thick glaze consisting of 2 tablespoons cream cheese, 3/4 cup powdered sugar, 1 tablespoon pineapple juice, and 1 teaspoon vanilla. It was so pretty I submitted a picture, which is now under review, so we'll see if it ever shows up. :) Thanks for a delicious way to use zucchini!

—On Oldham Pond

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Jul 28, 2004

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!

—KRISTLE

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Nutrition

Calories
439 kcal
22%

Carbohydrates
55.7 g
18%

Cholesterol
61 mg
20%

Fat
22.9 g
35%

Fiber
1.5 g
6%

Protein
5.3 g
11%

Sodium
349 mg
14%

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

Nutritional Information

Zucchini Cake III

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 439
Calories from Fat: 206

% Daily Value *
Total Fat 22.9g 35 %
Saturated Fat 3.1g 15 %
Cholesterol 61mg 20 %
Sodium 349mg 14 %
Potassium 148mg 4 %
Total Carbohydrates 55.7g 18 %
Dietary Fiber 1.5g 6 %
Protein 5.3g 11 %
Sugars 40.1g
Vitamin A 2 %
Vitamin C 8 %
Calcium 9 %
Iron 15 %
Thiamin 21 %
Niacin 18 %
Vitamin B6 8 %
Magnesium 9 %
Folate 30 %

* 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.