Molasses Zucchini Cake
Recipe: #11506
December 13, 2013
Categories: Breads, Desserts, Cakes, Walnut, Oven Bake, Vegetarian, Zucchini, Quick Breads, Buttermilk, Kosher Dairy, more
"A rich, moist cake. Good with whipped cream, or frosted with a cream cheese frosting. Dice the zukes instead of grating. Cook time does not include cooling time."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (90.6 g)
- Calories 228.5
- Total Fat - 8.9 g
- Saturated Fat - 1.4 g
- Cholesterol - 18.9 mg
- Sodium - 349.9 mg
- Total Carbohydrate - 34 g
- Dietary Fiber - 1.1 g
- Sugars - 17.4 g
- Protein - 4.2 g
- Calcium - 79.8 mg
- Iron - 1.3 mg
- Vitamin C - 4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Pre-heat oven to 350°F. Grease and flour a 9x13-inch baking pan.
Step 2
In a large bowl, mix egg, sugar, molasses, and oil; add nuts.
Step 3
In another bowl, mix together flour, salt, soda, baking powder and lemon rind; add alternately with buttermilk to egg mixture.
Step 4
Stir in diced zucchini.
Step 5
Pour into prepared pan.
Step 6
Bake for 35-40 minutes, or until cake tester inserted in center comes out clean.
Step 7
Cool in pan on wire rack.
Step 8
When completely cooled, frost if desired. Or serve with whipped cream.
Tips
No special items needed.
1 Reviews
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