Barb's Zucchini Cake

zucchini cake
Diana Rattray
  • 70 mins
  • Prep: 15 mins,
  • Cook: 55 mins
  • Yield: Serves 8
Ratings (5)

Barb's wonderful moist zucchini cake is filled with grated zucchini and walnuts. The cake doesn't include a frosting, but it would be wonderful with a cream cheese frosting or a simple drizzled glaze. Or simply sift powdered sugar over the cake.

What You'll Need

  • 1 cup vegetable oil
  • 2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla (I always use pure vanilla extract)
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 2 cups grated zucchini (leave skins on)
  • 1 cup walnuts

How to Make It

  1. Mix oil and sugar. Add eggs, one at a time beating well after each addition; blend in vanilla. In a separate bowl, sift together the flour, baking powder, cinnamon, and baking soda.
  2. Add sifted dry ingredients to first mixture; alternating with grated zucchini. Fold in chopped nuts. (Batter will be a bit thin.)
  3. Pour into greased and floured 13x9x2-inch pan.
  4. Bake at 350 F for 55 minutes.

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Nutritional Guidelines (per serving)
Calories 628
Total Fat 41 g
Saturated Fat 4 g
Unsaturated Fat 23 g
Cholesterol 78 mg
Sodium 397 mg
Carbohydrates 62 g
Dietary Fiber 3 g
Protein 7 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)