Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

This recipe is pretty close to bizzare, but it is very "tasty" and moist. I was dubious about it, but I did try and am really glad I did. Try it...

Ingredients Nutrition

  • 1 (18 1/2 ounce) package spice cake mix
  • 1 (10 3/4 ounce) can condensed tomato soup, undiluted
  • 2 eggs
  • 1 12 cups shredded zucchini, with as much moisture removed i dry mine on paper towels

Directions

  1. Preheat oven to 350 degrees.
  2. Grease and flour a bundt pan.
  3. I spray mine with Bakers Joy spray.
  4. In a large bowl combine all ingredients except zucchini.
  5. Mix well at low speed until well blended.
  6. Fold in zucchini.
  7. Pour into prepared pan.
  8. Bake for 1 hour or until toothpick inserted near center comes out clean.
  9. Cool cake in pan on wire rack for 10 minutes.
  10. Remove from pan.
  11. Serve plain, dusted with confectioners sugar or drizzled with your favorite glaze.
Most Helpful

I made this for a group of dinner guest. They loved it and finished off the entire thing. It seemed a little salty to me though.

srhp69 June 30, 2005

Don't be afraid of the ingredients in this cake - it is absolutely wonderful! I wasn't sure how it would taste, but to my surprise it actually tastes a bit like pumpkin pie -- even my husband asked if it had pumpkin in it. The cake is dense & moist, and came out of the bundt pan beatifully. I used a simple powdered sugar glaze to top it. This one is sure to become a regular in my repetoire of recipes to use up more zucchini. Thanks for posting this unique recipe, mandabears! -M :-)

Mary Scheffert August 01, 2004