Zucchini Cake Recipe

Name: Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 1/2 c. sugar; 2 c. (3 medium) shredded zucchini; 1 c. oil; 2 tsp. vanilla; 3 c. Pillsbury's Best all-purpose or unbleached flour; 1/2 c. chopped nuts; 1 tsp. salt; 1 tsp. baking soda; 1 tsp. baking powder; 2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. cloves

Servings: persons

3 eggs
1 1/2 c. sugar
2 c. (3 medium) shredded zucchini
1 c. oil
2 tsp. vanilla
3 c. Pillsbury's Best all-purpose or unbleached flour
1/2 c. chopped nuts
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves

1
Heat oven to 325u00b0.
2
Grease (not oil) bottom only of Bundt pan. In large bowl, beat eggs until foamy.
3
Stir in sugar, zucchini, oil and vanilla.
4
Add remaining ingredients, by hand; blend well. Pour batter into prepared pan.
5
Bake at 325u00b0
6
for 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
7
Cool completely.
8
Sprinkle powdered sugar on top, if desired.

1676

kcal

Calories

Fat

234

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 eggs, 1 1/2 c. sugar, 2 c. (3 medium) shredded zucchini, 1 c. oil, and more.

Yes, 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.

Zucchini Cake

How did you like this recipe?

Frequently Asked Questions