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This zucchini cake recipe can be baked in two loaf pans if desired. It?s my son?s favorite — it stays very moist, and it freezes well! I usually frost it with cream cheese frosting, but it?s also great plain.
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 2 cups grated zucchini
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 3 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
Step 2
Combine flour, cinnamon, baking soda, salt, and baking powder in a bowl. Mix zucchini, sugar, vegetable oil, eggs, and vanilla in a separate bowl. Add flour mixture to zucchini mixture and stir until just combined. Stir in walnuts, then pour batter into the prepared pan.
Step 3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 211 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat2g | 9% |
| Cholesterol23mg | 8% |
| Sodium217mg | 9% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber1g | 3% |
| Total Sugars13g | |
| Protein3g | |
| Vitamin C2mg | 9% |
| Calcium17mg | 1% |
| Iron1mg | 4% |
| Potassium68mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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