Zucchini Cake II

This flavorful cake stays very moist. It can be frosted with cream cheese frosting, but it is also great plain. It can be baked in 2 loaf pans for zucchini bread.


24 servings


2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 teaspoons ground cinnamon
3 large eggs
1 cup vegetable oil
1 1/2 cups granulated (white) sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup chopped walnuts


Preheat oven to 350°F (177°C). Lightly grease a 13 x 9-inch baking pan with Pan Release or cooking spray.

In large a bowl, combine eggs, oil, sugar, grated zucchini, and vanilla. Beat until well mixed. Stir in the flour, baking soda, salt, baking powder, and cinnamon and mix until just combined. Stir in the chopped nuts. Pour batter into prepared pan.

Bake 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.

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