Total Time
Prep 20 mins
Cook 40 mins

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.

Ingredients Nutrition


  1. Pre-heat oven to 350°F.
  2. Grease and flour a 9x13-inch baking pan.
  3. In a large bowl, mix egg, sugar, molasses, and oil; add nuts.
  4. In another bowl, mix together flour, salt, soda, baking powder and lemon rind; add alternately with buttermilk to egg mixture.
  5. Stir in diced zucchini.
  6. Pour into prepared pan.
  7. Bake for 35-40 minutes, or until cake tester inserted in center comes out clean.
  8. Cool in pan on wire rack.
  9. When completely cooled, frost if desired. Or serve with whipped cream.
Most Helpful

This was a weird zucchini loaf recipe so I followed the directions to a T (ok, I did add lemon ZEST not RIND). Absolutely great cake! Extremely moist, holds its shape, and I can even detect the lemon flavor which is delicious. I cut the zucchini into small dice and it really worked. My molasses made the cake dark to a point that it looks chocolate. It's right on for sweetness.

Creme Brulee July 12, 2012

This was a real treat. Mixing it up was easy but I was a little worried at how thick the batter was. Still, I spread it out in the pan with the spatula and crossed my fingers. But it rose up perfectly and the zucchini made the cake SO MOIST! I followed the recipe precisely other than adding about a tsp of cinnamon. I tasted the batter and just felt like the cinnamon would add just the right aromatic and flavorful touch--and it did. Don't skimp on the lemon zest here--that really sets off the flavors. This recipe is a keeper for me. I am eager to try out some barley flour or other whole-grain flours to beef up the nutritional profile a little. :) My boys were dubious about trying the cake due to the zucchini but when they did try it they loved it. I didn't frost the cake--it was perfect the way it was.

Jujubegirl July 17, 2011