|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy zucchini cake is made with a store-bought carrot cake mix. Bits of shredded carrot add flavor and extra color to this easy cake. The pictured cake was baked in a springform pan, but a 9-by-13-by-2-inch baking pan may be used as well.
There have been a number of positive comments and some suggestions from readers. One person suggested adding extra spices to the batter and another person replaced the coconut with raisins.
- 1/3 cup vegetable oil (neutral flavor: canola oil, corn oil, or safflower oil)
- 4 large eggs
- 1 (8-ounce) can crushed pineapple with juice, undrained
- 1 (18 ounces) box carrot cake mix with pudding in the mix
- 1 medium zucchini (unpeeled, grated, about 1 1/2 cups grated)
- 1 cup chopped pecans
- Optional: 1/2 cup flaked coconut
Heat oven to 350 F.
Grease and flour a 9-by-13-by-2-inch baking pan or a large (10-inch) round baking pan or springform pan.
In a mixing bowl with an electric mixer, beat the vegetable oil and eggs together. Beat in the pineapple with juice and the cake mix. Blend well.
Fold in the zucchini, chopped pecans, and coconut, if using.
Bake the cake for 45 to 50 minutes, or until it bounces back when touched lightly with a finger.
Dust the cake with sifted powdered sugar or frost with a cream cheese frosting.
Add raisins, currants, or dried cranberries to the batter along with the pecans.
Replace the pecans with chopped walnuts or hazelnuts.
Toast the pecans or coconut before adding them to the batter.