Zucchini Cake

11 Sep Zucchini Cake

Zucchinic Cake
Serves 24
Moist & flavorful - delicious way to eat a vegetable
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
239 calories
22 g
31 g
16 g
3 g
1 g
63 g
68 g
9 g
0 g
14 g
Nutrition Facts
Serving Size
63g
Servings
24
Amount Per Serving
Calories 239
Calories from Fat 139
% Daily Value *
Total Fat 16g
24%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 31mg
10%
Sodium 68mg
3%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
3%
Sugars 9g
Protein 3g
Vitamin A
1%
Vitamin C
4%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 eggs
  2. 1 1/2 c. vegetable oil
  3. 1/2 c. brown sugar
  4. 1/2 c. white sugar
  5. 2 T. molasses
  6. 3 c. grated (raw) zucchini
  7. 3 c. flour
  8. 1 tsp. baking soda
  9. 1 tsp. baking powder
  10. 1 tsp. cinnamon
  11. 1/4 c. chopped nuts (optional)
Instructions
  1. Beat eggs.
  2. Add vegetable oil, sugars and molasses and zucchini.
  3. Mix until blended.
  4. Combine flour, baking soda, baking powder and cinnamon and add to first mixture.
  5. Blend in nuts, if using.
  6. Bake in a greased and floured 9 x 13 inch pan for 1 hour at 350°F.
Notes
  1. Potassium: 102
  2. Phosphorus: 47
beta
calories
239
fat
16g
protein
3g
carbs
22g
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Dialysis Clinic, Inc. http://www.dciinc.org/