Sherry Zucchini Cake Recipe

Name: Sherry Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. sifted all-purpose flour; 2 tsp. cinnamon; 1 1/2 tsp. baking soda; 1/4 tsp. salt; 1 tsp. baking powder; 1 c. vegetable oil; 2 c. sugar; 3 eggs; 2 tsp. vanilla; 2 Tbsp. sherry; 2 c. grated zucchini; 1 tsp. grated lemon peel; 1 1/2 c. chopped nuts; 1 c. raisins

Servings: persons

3 c. sifted all-purpose flour
2 tsp. cinnamon
1 1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. baking powder
1 c. vegetable oil
2 c. sugar
3 eggs
2 tsp. vanilla
2 Tbsp. sherry
2 c. grated zucchini
1 tsp. grated lemon peel
1 1/2 c. chopped nuts
1 c. raisins

1
Combine flour, cinnamon, soda, salt and baking powder, mixing well.
2
Set aside.
3
Beat together oil and sugar.
4
Beat in eggs one at a time.
5
Mix dry ingredients with wet ones.
6
Add vanilla, sherry, zucchini (leave peel on unless tough) and lemon peel.
7
Mix in nuts and raisins.
8
Turn into well-greased 10-inch tube pan or 9-inch Bundt pan.
9
Bake at 325u00b0 for 1 hour and 15 minutes or until a pick comes out clean when inserted in cake.

1793

kcal

Calories

Fat

264

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 14 ingredients. The key ingredients include: 3 c. sifted all-purpose flour, 2 tsp. cinnamon, 1 1/2 tsp. baking soda, 1/4 tsp. salt, and more.

Yes, Sherry 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.

Sherry Zucchini Cake

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