Recipe by Geri Knoll
"Grated zucchini makes the cake from this recipe a lovely and moist cake finished with a simple icing."
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1 (8 ounce) can
crushed pineapple, drained
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).
I rate this one star because the recipe is flawed, in my opinion. I have made many bundt cakes and have never had any problems with the cake sticking to the pan. That said, I've made this cake twice and, while the flavor is delicious, they both deflated in the oven, stuck to the pan and fell completely apart by the time I got them out. I believe the pineapple, even drained and patted dry, is releasing too much liquid and sugar during baking and it's acting like a sticky adhesive. Some more treatment needs to be done to the pineapple or you need to leave it out. Again, great flavor, but I don't want to be using a spoon to scoop out the other half of the cake from the pan.
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!!!
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....
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!
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Cake III
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 206
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