Zucchini Cake


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If you love zucchini bread, this cake is even richer and tastier!

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

12 servings


  • 1 1/2 C. sugar
  • 1 C. vegetable oil
  • 3 lg. eggs
  • 2 C. all-purpose flour
  • 2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 3 C. shredded zucchini
  • 1 C. coarsely chopped nuts
  • cream cheese frosting

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Heat oven to 350 degrees. Grease bottom and sides of one 13 X9-inch pan with shortening; lightly flour.

In large bowl, beat sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on low speed 1 minute. Stir in carrots, pineapple, coconut and nuts. Pour into pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool pan on wire rack. Cool for about 1 hour.

Frost with cream cheese frosting. Store covered in refrigerator.

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