Zucchini Cake II Recipe

Recipesfull introduces to you: Popular Recipes. (Zucchini Cake II Recipe). This is my son's favorite cake. It stays very moist. I usually frost it with cream cheese frosting, but it is also great plain. It can also be baked in 2 loaf pans for zucchini bread.

Brief

Prep 30 mins

Cook: 45 mins

Total: 1hr15 mins

Servings: 24

Yield: 1 9x13-inch cake

Zucchini Cake II Recipe

Ingredients

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

¼ teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

lightly beaten

1 cup vegetable oil

1 ½ cups white sugar

2 cups grated zucchini

2 teaspoons vanilla extract

1 cup chopped walnuts

Fruits and Vegetables

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.

Step 2

Combine the flour baking soda salt baking powder and cinnamon in a bowl and set aside. In a separate bowl mix the eggs oil sugar grated zucchini and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the 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.

Nutritional Information

Zucchini Cake II Recipe

Servings Per Recipe:24

Calories: 211.4

% Daily Value *

Protein: 2.7g 6%

Carbohydrates: 21.8g 7%

Dietary Fiber: 0.9g 4%

Sugars: 12.9g

Fat: 13.1g 20%

Saturated Fat: 1.7g 9%

Cholesterol: 23.3mg 8%

Vitamin A Iu: 51.1IU 1%

Niacin Equivalents: 1.3mg 10%

Vitamin B6: 0.1mg 4%

Vitamin C: 1.7mg 3%

Folate: 29.5mcg 7%

Calcium: 17mg 2%

Iron: 0.8mg 5%

Magnesium: 12.6mg 5%

Potassium: 67.7mg 2%

Sodium: 216.9mg 9%

Thiamin: 0.1mg 11%

Calories From Fat: 117.8

*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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