DMC's Zucchini Cake (1/12th of 13x9" pan) kec

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 493.9
  • Total Fat: 23.0 g
  • Cholesterol: 53.1 mg
  • Sodium: 326.4 mg
  • Total Carbs: 67.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 5.8 g

View full nutritional breakdown of DMC's Zucchini Cake (1/12th of 13x9" pan) kec calories by ingredient
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Number of Servings: 12


    2 1/2 cups sugar
    3 large eggs
    1 cup canola oil
    2 cups shredded zucchini
    1 teaspoon vanilla extract
    3 cups flour
    1 teaspoon salt
    2 teaspoons ground cinnamon
    1 teaspoon baking soda
    1/4 teaspoon baking powder
    1/2 cup chopped walnuts


Preheat the oven to 350'.
First, peel and shred the zucchini.
Then in a large bowl, stir together the sugar, eggs, oil, shredded zucchini, and vanilla.
Using a sifter, mix together the flour, salt, cinnamon, baking soda, and baking powder. Set aside about 2 Tbsp of the flour to mix with the chopped walnuts. Sift the dry ingredients directly into the bowl with the zucchini mixture. Stir only until they are just combined, no longer. Mix the remaining flour with the chopped walnuts and add to the cake batter. Pout the batter into a 13 x 9 " baking pan that's been sprayed with cooking spray and bake for about 45 minutes to an hour. (Different ovens may take up to 1 hour and 20 minutes, so judge accordingly.) The cake is done when a toothpick inserted into the center comes out clean or with only one or two crumbs on it. After the cake cools, cut it 3 x 4 in the pan, to create 12 pieces. This recipe yields 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user KECDMC.

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