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

An extremely moist cake that I guarantee will become your absolute favorite zucchini cake! I got this recipe many years ago from a local hometown newspaper that used to run a special section once a year with recipes submitted by local residents.

Ingredients Nutrition

Directions

  1. Beat eggs, sugar and oil.
  2. Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
  3. Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
  4. Let cool and sprinkle with powdered sugar.

Reviews

(7)
Most Helpful

Supreme delicacy.. Soo light..fluffy yet yummy

tulips.rev August 10, 2016

I followed the recipe, but added a bit of nutmeg and topped with a cream cheese glaze. It is delicious. I think I'll bake multiples and freeze while the zucchini is growing fast and furious

juliedfountain July 23, 2015

I substituted dried cranberries for the nuts and it's fabulous! So moist and very easy to make, it actually took me longer to shred the veggies than the everything else. Trying anything to get some veggies in get he kids any chance I get and they love it. Going to try fresh cranberries next time.

jcollins_12721565 July 06, 2014

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