Zucchini Cake Recipe

Name: Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Eggs; 2 cups Sugar; 1 cup Vegetable Oil; 2 cups Grated Zucchini; 3 teaspoons Vanilla; 3 cups Flour; 1 teaspoon Baking Soda; 1/4 teaspoons Baking Powder; 1 teaspoon Salt; 3 teaspoons Cinnamon; 1/8 teaspoons Nutmeg

Servings: persons

3 whole Eggs
2 cups Sugar
1 cup Vegetable Oil
2 cups Grated Zucchini
3 teaspoons Vanilla
3 cups Flour
1 teaspoon Baking Soda
1/4 teaspoons Baking Powder
1 teaspoon Salt
3 teaspoons Cinnamon
1/8 teaspoons Nutmeg

1
Beat eggs, sugar, oil, grated zucchini, and vanilla together in a large bowl.
2
Mix dry ingredients together in a separate bowl, making sure they are blended well.
3
Slowly add the dry ingredients to the wet ingredients, mixing until blended.
4
Pour into a buttered bundt pan. Cook at 350 degrees for 1 hour. Let cool for 5 minutes and then turn over onto a cooling rack.
5
In the summer when my garden is bursting forth with zucchini, I grate and freeze it in zip baggies, putting two cups of zucchini in each baggie. This cake tastes so good in the middle of winter. Enjoy!

1393

kcal

Calories

Fat

176

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 11 ingredients. The key ingredients include: 3 whole Eggs, 2 cups Sugar, 1 cup Vegetable Oil, 2 cups Grated Zucchini, 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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