Really Moist Zucchini Cake
Recipe: #11126
November 13, 2013
Categories: Desserts, Cakes, Tube/Bundt, Pineapple, One-Pot Meal, Baby Shower, Birthday, Brunch, Game/Sports Day July 4th, Labor Day, Picnic, Oven Bake, Canned Fruit, Zucchini, Flour, more
"This is a carrot cake recipe that I adjusted to make a zucchini cake."
Original is 12 servings
Ingredients
- CAKE
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- FROSTING
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Nutritional
- Serving Size: 1 (237.9 g)
- Calories 849.2
- Total Fat - 46.2 g
- Saturated Fat - 11.9 g
- Cholesterol - 83 mg
- Sodium - 587.3 mg
- Total Carbohydrate - 100.6 g
- Dietary Fiber - 2.3 g
- Sugars - 75.7 g
- Protein - 11.9 g
- Calcium - 214.5 mg
- Iron - 1.3 mg
- Vitamin C - 20.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Beat all "cake" ingredients in a large bowl with electric mixer for 5 minutes. Bake in a bundt or angel food cake pan or 2 loaf pans that has been sprayed with non-stick cooking spray for about 1 hour to 1 hour and 15 minutes at 350 degrees F. Check with toothpick after 1 hour and keep checking every 5 minutes. Let cool 15 minutes before removing to serving platter.
Step 3
(Sometimes makes enough batter for a loaf pan too, depending on size of bundt pan.)
Step 4
FROSTING: Beat all "frosting" ingredients with electric mixer till creamy, then frost cooled cake.
Tips
- Bundt pan or loaf pans
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