How I Get My Kids to Eat Zucchini

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 24
Ingredients
1 1/2 cups plus 2 Tablespoons flour1 1/2 cups sugar1 1/4 tsp. baking soda1 teaspoon salt1/2 cup cocoa1 cup coconut oil1 cup buttermilk1 tsp. vanilla extract2 eggs2 cups shredded zucchini
Directions
Sift dry ingredients (flour, sugar, baking soda, salt and cocoa) together and set aside. Mix together, the liquid ingredients (oil, buttermilk, vanilla and eggs). Add the dry ingredients to the wet and mix well. Stir in the zucchini. Bake at 350: 30-35 minutes for a 9x 13 pan, slightly less if you use two round cake pans. 15-20 minutes for cupcakes. Makes 24 cupcakes or 24 smallish squares of cake. This is my Grandma's recipe. It's a good, old-fashioned basic cake recipe that always comes out right. I added zucchini to it (as an experiment when I was buried in zucchini) and suddenly everyone was asking for my cake recipe and my kids were begging for more. The zucchini makes it a little moister and denser than the original cake. I normally frost with fat free cool whip.

Number of Servings: 24

Recipe submitted by SparkPeople user JENNYCHERIE.

Servings Per Recipe: 24
Nutritional Info Amount Per Serving
  • Calories: 176.2
  • Total Fat: 9.9 g
  • Cholesterol: 18.1 mg
  • Sodium: 179.4 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.2 g

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