This snack cake is a good use for that bumper zucchini crop!

Recipe Summary

prep:
25 mins
cook:
35 mins
additional:
1 hr
total:
2 hrs
Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

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  • In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.

  • In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts.

  • Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar and cut into bars.

  • Sprinkle top with sifted confectioners' sugar and cut into bars.

Nutrition Facts

417 calories; protein 5.4g 11% DV; carbohydrates 42.6g 14% DV; fat 26.2g 40% DV; cholesterol 46.5mg 16% DV; sodium 433.6mg 17% DV. Full Nutrition
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Reviews (164)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/28/2003
I baked this recipe in a well greased bundt pan for about 45 minutes - it was awesome - not your typical zucchini bread. I used the grated rind and juice of one lemon. I could eat the whole thing but I won't. Read More
(96)

Most helpful critical review

Rating: 1 stars
08/28/2003
Way to much vegtable oil. The oil is able to be tasted. Read More
(31)
191 Ratings
  • 5 star values: 102
  • 4 star values: 57
  • 3 star values: 17
  • 2 star values: 9
  • 1 star values: 6
Rating: 5 stars
02/16/2016
Simply put, WOW!!! I did not make many alterations, as I like to try a recipe pretty much as written the first time. I did sub 1/2 of the sugar with Splenda, as I'm diabetic, and every little bit helps. In subsequent efforts, I have added 1 cup of halved fresh cranberries, and the color/tartness ratchets up the taste to stellar! The red from the cranberries and green flecks from the zucchini made it quite festive looking. That little kick of tartness from the berries makes the lemon flavor sing! No problem with excessive oiliness using the full cup, but you could shave off 2 TB without a problem if it makes you feel better. Something told me to check on them about 10 minutes before the 45 minute alarm, and they were done, so only 35 minutes baking time was perfect. A toothpick in the center came out clean, and the center was firm to the touch. Be sure to disregard the baking times in the recipe and set your alarm for 35, at least to start. Overbaking could account for some of the tepid reviews. Please know they should turn out soft and moist, more like a cake than bars. After baking, I brushed on a glaze made from 2 Tb softened butter, 1 tsp fresh lemon juice, 1 tsp milk and 1 cup confectioners sugar, while they were still warm from the oven. It increased the fresh lemon flavor. It did not taste remotely "oily" (and as a trained chef, I have a ridiculously sensitive palate,) so I'd suspect that those who found an oily taste were using rancid or old oil. Read More
(97)
Rating: 5 stars
08/28/2003
I baked this recipe in a well greased bundt pan for about 45 minutes - it was awesome - not your typical zucchini bread. I used the grated rind and juice of one lemon. I could eat the whole thing but I won't. Read More
(96)
Rating: 5 stars
08/04/2005
Light and lucious - Didn't peel the zucchini which left the bars with "green things" but didn't affect the taste. I freeze the correct amount of grated zucchini with the lemon rind and during the winter I've got a head start on these bars!! Read More
(75)
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Rating: 5 stars
07/30/2007
This was very good. I only used half the oil and 1/2 cup applesauce in place of all the oil and I always use whole wheat pastry flour. Used 3/4 cup of sugar and 1/2 cup brown sugar splenda for baking in place of all the sugar. It was moist, and so delicious. Will make this one again! I baked in a bundt pan for 45 minutes and topped it with a little powdered sugar and lemon juice mixed. MMM, delish! Read More
(64)
Rating: 1 stars
08/28/2003
Way to much vegtable oil. The oil is able to be tasted. Read More
(31)
Rating: 5 stars
05/30/2015
Dee-licious. Moist (a cup of oil makes that a no-brainer), lemony, but not too lemony, and prettily flecked with green zucchini. I omitted the nuts because I didn't want their distracting flavor here. Good call, for us anyway, as this cake has a very delicate flavor, because it's not burdened with spices typically associated with zucchini breads/cakes. I baked this as little cakes in small Bundt pans and gave them a lemon glaze of a cup of powdered sugar and 2 T. lemon juice - perfect to enhance that fresh, tart lemon flavor. (Important note: there is NOT enough batter here for a standard size Bundt pan. I know, because I tried - then dumped it out and filled small Bundt pans 2/3 full instead) Read More
(29)
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Rating: 5 stars
08/16/2005
I also used a well greased and floured bundt pan for this recipe. It came out very well. I always use the rind when shredding the zucchini. It provides color and fiber for the diet. This cake was moist and tasty. I topped it with confectioners sugar as the recipe called for but a light lemon flavored icing would be nice drizzled on top of the bundt cake as an alternative. Suggestion: Orange zest and orange juice could be substituted for the lemon zest and lemon juice. I will make this again! Read More
(25)
Rating: 4 stars
07/18/2003
i found this more like a cake-like brownie than bars but it was very good and very moist. brought it to work and co-workers loved it. Read More
(16)
Rating: 4 stars
08/25/2011
Yes, this is definitely a cake especially when you bake in a bundt pan as many did. I used 1/2 cup oil and and 1/2 cup applesauce. I used half white and half brown sugar. I also added a lil extra lemon juice and extra zucchini to the mix. I partially peeled the skin from the zucchini so there was just a bit of greenness flecked throughout. The cake baked up in about 40 minutes in my bundt pan (make sure you grease/flour it well). This morning I made a glaze out of confectioners sugar and the juice/zest of half a lemon. I drizzled on top of the cake and let it seep down into the cake adding extra flavor and moisture. The results were a great balance of sweetness; tartness and wetness. My coworkers are thoroughly enjoying. Read More
(15)
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