Recipe Summary test
Ingredients
16
Original recipe yields 16 servings
Directions
Nutrition Facts
Per Serving:
232 calories; protein 4.6g; carbohydrates 21.5g; fat 15.2g; cholesterol 20.5mg; sodium 291.2mg. Full Nutrition
Reviews: Most Helpful
Staci Allstar
We Really enjoyed this cake! It is SO moist and not too sweet. Watch your cooking time. I made mine in a glass casserole dish and 38 minutes was perfect. Read More
Helpful
(2) 
lutzflcat Allstar
8.22.18 Zucchini is abundant right now, and I’m taking advantage of it. I had half a zucchini in the fridge, so I scaled this recipe down to 8 servings to use it up. Baked for 32 minutes @ 350ºF in a 6-1/2”x8-1/2” baking dish. It ceases to amaze me what shredded zucchini brings to baked goods. Nobody, NOBODY ever knows there’s zucchini in there. Don’t tell the “zucchini haters” because they’ll never know. I used all purpose and white whole wheat flours, and this cake baked up beautifully moist and tender, perfect texture. Might just add a little more carrot next time because that layer of flavor is subtle. This was very good, thoroughly enjoyed it. Read More
Helpful
(1) 
This cake is SO moist!! I doubled the cinnamon, & used macadamia nuts, as I was out of walnuts-still awesome! "One large zucchini" is a little vague (I've grown some LARGE zucchinis!); I had 2 smallish but fat zucchinis & thought I'd just use those but after grating one, I was afraid the second one would be too much. It was about 2-ish cups worth. Same with the carrot, tho not as essential to the end product. I will definitely make this again! Read More
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