Beth's Zucchini Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 157.3
  • Total Fat: 5.9 g
  • Cholesterol: 22.1 mg
  • Sodium: 46.9 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.9 g

View full nutritional breakdown of Beth's Zucchini Cake calories by ingredient
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Number of Servings: 24


    4 c. shredded zucchini
    2 c. flour
    1 c. sugar
    1/4 c. oil
    2 eggs
    2 tsp. baking soda
    1 tsp. vanilla
    2 tsp. cinnamon
    3/4 tsp. salt

    1/4 c. margarine
    1/2 c. brown sugar
    1 13 oz. can evaporated milk
    1 tsp. vanilla
    1/2 tsp. soda


Crack eggs and mix until blended. Add sugar, oil, cinnamon and vanilla. Mix well. Add flour, salt and soda. When well mixed add shredded zucchini. Bake in a 9X13 pan for 30-40 min. at 325 degrees. Cool 10 min. Poke cake with fork all over. Then pour sauce (instructions follow) slowly over all of cake and allow to soak in for at least 1 hour. Serve with dollop of Cool Whip, if desired.

Prepare sauce as follows: Combine all ingredients in large saucepan (except soda) bring to a boil and remove from heat. When sauce has cooled 5 min. add soda and mix constantly until foaming subsides. *Sauce will double in volume when you add soda, so be careful that the sauce does not overflow the pan. The addition of soda prevents the sauce from separating.

Number of Servings: 24

Recipe submitted by SparkPeople user BETHMWILLIAMS.


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