Molasses Zucchini Cake

Prep Time
Cook Time
Ready In

"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 recipe yields 12 servings


  • 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 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 & Variations

No special items needed.



This recipe makes for a good use of zucchini and it is a satisfying and moist tasty cake. I made a cream cheese frosting to top it off. We enjoyed it overall, but though I used unsulphured molasses, we found that the molasses overpowered the flavors making it the star of the dish. Thank you Mikekey for sharing. Made it for Billboard tag.

review by:
(30 Sep 2017)