Zucchini Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 537.0
- Total Fat: 23.0 g
- Cholesterol: 77.1 mg
- Sodium: 394.0 mg
- Total Carbs: 79.3 g
- Dietary Fiber: 3.1 g
- Protein: 6.8 g
View full nutritional breakdown of Zucchini Cake calories by ingredient
Introduction
Very Sweet! Very Sweet!Number of Servings: 16
Ingredients
-
4 eggs
1 cup applesauce
2 cups white sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups shredded zucchini
1 cup chopped pecans
***frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, applesauce, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in zucchini. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
***To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Serving Size: Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user LYNNDEBLOCK.
In a large bowl, beat together eggs, applesauce, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in zucchini. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
***To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Serving Size: Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user LYNNDEBLOCK.
