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    You are in: Home / Recipes / Tom's Zucchini Cake Recipe
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    Tom's Zucchini Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Tom Lambie's Note:

    A delightful cake. I make this cake when zucchini is in season. You have to try this one.

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    Ingredients:

    Serves: 8-12

    Yield:

    9 x 13 ...

    Units: US | Metric

    TOPPING

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In a large bowl sift flour, baking soda, baking powder, salt and cinnamon together.
    3. 3
      In another bowl combined eggs, oil sugar, zucchini and vanilla.
    4. 4
      Beat until well mixed.
    5. 5
      Add the flour mixture and blend well.
    6. 6
      Stir in 1 cup of nuts and pour into a well greased and floured 9x13 cake pan.
    7. 7
      Sprinkle on the topping ingredients one at a time in the order they are listed.
    8. 8
      Bake 40 minutes or until a tooth pick inserted in the center comes out clean.

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    Ratings & Reviews:

    • on July 12, 2009

      I made this cake as I had a lot of zucchinis in the fridge... I doubled the mixture and froze 1 cake.. it defrosts well and taste great with butter... I didn't put the topping on that was used in Tom's recipe.. Everyone loved it & I will make it again soon.. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2002

      45

      Very easy to make. Very rich. I took it to work and it was totally gone by 9:00 am. Everybody liked it and wanted more. I don't think you need to add so much sugar to the top of the cake. I would say 1/4 cup would be enough.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2002

      25

    Read All Reviews (6)

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    Nutritional Facts for Tom's Zucchini Cake

    Serving Size: 1 (156 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 980.9
     
    Calories from Fat 552
    56%
    Total Fat 61.3 g
    94%
    Saturated Fat 13.5 g
    67%
    Cholesterol 79.3 mg
    26%
    Sodium 652.2 mg
    27%
    Total Carbohydrate 106.7 g
    35%
    Dietary Fiber 6.1 g
    24%
    Sugars 74.8 g
    299%
    Protein 12.2 g
    24%

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