Zucchini Cake

READY IN: 1hr 30mins
Recipe by Debbie Smith

Mom had a horrible time getting us kids to eat zucchini. This was one of the few recipes containing zucchini that we all enjoyed. It's also a good idea for those people who have an overabundance of zucchini from their gardens each year. Just mix, bake and throw on some icing!

Top Review by Miss Diggy

WONDERFUL! And I even messed up! Not too bad though. I added 1 tsp of baking powder rather than the 1/2 tsp it called for. I was also really worried when the mixture, before the zucchini was added in, was more like the consitency of cookie dough, but the moisture from the zucchini helped a ton! Thanks so much for a great recipe!

Ingredients Nutrition

Directions

  1. Grease and lightly flour 9"x13" pan or 2 loaf pans.
  2. Mix all ingredients except for the zucchini in large bowl.
  3. Beat well.
  4. Add zucchini and stir lightly.
  5. Pour batter into 9"x13" pan or 2 loaf pans.
  6. Bake at 350F for around one hour.
  7. Test by sticking a toothpick into the center of the cake (s).
  8. When the toothpick comes out clean, it is ready to take out of the oven.

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