Zucchini Oatmeal Cake

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 166.9
  • Total Fat: 9.1 g
  • Cholesterol: 31.2 mg
  • Sodium: 294.3 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 3.0 g
  • Protein: 4.6 g

View full nutritional breakdown of Zucchini Oatmeal Cake calories by ingredient
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If you do not have buttermilk use 1% Milk and 1/2 t. vinegar If you do not have buttermilk use 1% Milk and 1/2 t. vinegar
Number of Servings: 18


    1 cup old fashion oats
    1 cup Reg. Flour
    1 cup whole Wheat Flour
    1/2 wheat germ
    3 t Baking Powder
    1 t baking soda
    1 t. salt
    2 t. Cinnamon
    1 t. Nutmeg
    3 oz of butter ( 3/4) of a stick
    3 oz unsweetened apple sauce
    2 large Eggs
    1 1/2 t. vanilla
    3/4 cup of buttermilk
    2 c. Shredded de-seeded zucchini
    3/4 c. peacns


Grease and flour a 10- to 12-cup bundt cake pan. Heat oven to 325 or large flat cake pan.
In a bowl, combine the flours, oats, wheat germ, baking powder, soda, salt, and spices; set aside. In a large mixing bowl with an electric mixer, cream butter apple sauce and brown sugar until light. Beat in eggs, one at a time, beating well after each addition; beat in the vanilla. Slowly beat in the dry ingredients, alternating with the buttermilk (or vinegar Milk) and ending with the dry ingredients. Stir in shredded zucchini and nuts. Spoon into the prepared baking pan.

Bake for 65 to 75 minutes, or until golden brown and a cake tester or toothpick inserted in center comes out clean. Cool on a rack for 10 minutes; invert onto a serving plate to cool completely. You can glaze or dust with powdered sugar.

Serving Size: 18

Number of Servings: 18

Recipe submitted by SparkPeople user HONEYBEEBUZ.

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