Mom's Cinnamon Cake With Zucchini Recipe

Name: Mom's Cinnamon Cake With Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups zucchini, grated; 3 cups granulated sugar; 1 ¼ cups oil; 4 eggs; 3 cups flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 ½ teaspoons cinnamon; ¼ teaspoon ground cloves; 1 teaspoon salt; 1 cup nuts, chopped (optional); various fruit (optional)

Servings: persons

3 cups zucchini, grated
3 cups granulated sugar
1 ¼ cups oil
4 eggs
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons cinnamon
¼ teaspoon ground cloves
1 teaspoon salt
1 cup nuts, chopped (optional)
various fruit (optional)

1
In large bowl, mix Zucchini, Sugar,Oil and Eggs.
2
Combine all dry ingredients in another bowl, mixing well.
3
Add dry ingredients to Zucchini mixture.
4
Blend in nuts or fruits, raisins, etc.
5
Pour mixture into a greased and floured 13x9 pan or a Bundt pan.
6
Bake 13x9 pan 350 for 1 hour.
7
Bake Bundt pan 350 for 1 1/2 hours.
8
May be served as is, or topped with.
9
a sprinkle of powdered sugar, or drizzle of icing or whipped topping, etc.

1752

kcal

Calories

Fat

228

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: 3 cups zucchini, grated, 3 cups granulated sugar, 1 ¼ cups oil, 4 eggs, and more.

Yes, Mom's Cinnamon Cake With Zucchini 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.

Mom's Cinnamon Cake With Zucchini

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