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Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

Ingredients Nutrition

Directions

  1. Combine first 7 ingredients.
  2. Add zucchini& nuts& toss lightly.
  3. In a separate bowl, beat oil and sugar; add one egg at a time, beating until creamy and smooth.
  4. Add crumbs& zucchine mixture; beat& blend well.
  5. Pour into a greased 10" bundt pan or a large tube pan.
  6. Bake at 300 for 1 hour and 10 minutes or until cake tests done.
  7. Remove from pan; cool and glaze.
  8. Glaze: Cream butter; add icing sugar and lemon juice; beat until smooth.
  9. Drizzle over cooled cake.
Most Helpful

5 5

Delicious. Took me about an hour to cook it. The icing is a little too lemon-y so I may only put 1tblsp next time. Came out looking so good that my toddler took a bite out of it while it cooled! It's moist and fluffy--maybe the graham crumbs helped with that--otherwise I don't know what they do for the recipe. I didn't taste them. Thanks for sharing!

5 5

Just made this recipe--it was so good, I made it again as a gift for my brother--he loved it, too.

4 5

Very moist - almost greasy... will make it 2 cups flour & 1 1/4 cup oil next time. I think it needs a bit more spice so will add cinnamon & 1 tsp. lemon zest in future. Suggest folding in zucchini after mixing.