Zucchini Cake Recipe

Name: Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. boiling water; 2 c. finely chopped zucchini (3 medium); 2 c. all-purpose flour; 1 1/4 c. sugar; 1/2 c. vegetable oil; 1 1/4 tsp. baking soda; 1 tsp. salt; 1 tsp. ground cinnamon; 1 tsp. ground cloves; 1 tsp. ground nutmeg; 1 tsp. vanilla; 3 eggs; 1 c. chopped nuts

Servings: persons

1/3 c. boiling water
2 c. finely chopped zucchini (3 medium)
2 c. all-purpose flour
1 1/4 c. sugar
1/2 c. vegetable oil
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. vanilla
3 eggs
1 c. chopped nuts

1
Pour boiling water over zucchini in large bowl.
2
Grease and flour rectangular pan, 13 x 9 x 2. Heat oven to 350u00b0.
3
Beat zucchini mixture and remaining ingredients on medium speed, scraping bowl constantly until blended, about 1 minute.
4
Beat on medium speed, scraping bowl occasionally, 2 minutes more.
5
Pour into pan.
6
Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes.
7
Cool 10 minutes; remove from pan, if desired.
8
Cool completely.

1303

kcal

Calories

Fat

172

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 13 ingredients. The key ingredients include: 1/3 c. boiling water, 2 c. finely chopped zucchini (3 medium), 2 c. all-purpose flour, 1 1/4 c. sugar, 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

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