Molasses Zucchini Cake Recipe

Name: Molasses Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg, slightly beaten; 1/3 cup granulated sugar; 1/2 cup molasses; 1/4 cup canola oil; 1/2 cup walnuts, chopped; 2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 3/4 teaspoon baking powder; 1 1/2 teaspoons lemon zest; 2/3 cup buttermilk; 2 cups zucchini, diced (NOT GRATED)

Servings: persons

1 large egg, slightly beaten
1/3 cup granulated sugar
1/2 cup molasses
1/4 cup canola oil
1/2 cup walnuts, chopped
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 teaspoons lemon zest
2/3 cup buttermilk
2 cups zucchini, diced (NOT GRATED)

1
Pre-heat oven to 350u00b0F.
2
Grease and flour a 9x13-inch baking pan.
3
In a large bowl, mix egg, sugar, molasses, and oil; add nuts.
4
In another bowl, mix together flour, salt, soda, baking powder and lemon rind; add alternately with buttermilk to egg mixture.
5
Stir in diced zucchini.
6
Pour into prepared pan.
7
Bake for 35-40 minutes, or until cake tester inserted in center comes out clean.
8
Cool in pan on wire rack.
9
When completely cooled, frost if desired. Or serve with whipped cream.

840

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large egg, slightly beaten, 1/3 cup granulated sugar, 1/2 cup molasses, 1/4 cup canola oil, and more.

Yes, Molasses Zucchini Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Molasses Zucchini Cake

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