I got this recipe from my boss in California. I always double it and it makes quite a few loaves. I freeze them for holiday gifts

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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 loaf pans.

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  • In a medium bowl, mix together flour, salt, baking powder, baking soda and cinnamon. Set aside.

  • In a large bowl, combine sugar, oil, eggs and vanilla. Beat until smooth. Add flour mixture, and beat until smooth. Fold in walnuts and grated zucchini.

  • Divide batter into 4 well greased loaf pans. Bake at 350 degrees F (175 degrees C) for 60 minutes or until toothpick inserted into middle of cake comes out clean.

Nutrition Facts

138.3 calories; 1.7 g protein; 17.7 g carbohydrates; 14 mg cholesterol; 133.3 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/07/2004
Excellent moist cake - I used 1 cup apple sauce in place of vegetable oil to make it a "non-fat" cake. Came out great!! Read More
(26)

Most helpful critical review

Rating: 2 stars
08/07/2009
I doubled the recipe as the ingredents and I had cookie dough. After I added 3/4 cup if water to it It was more like cake batter. Baked great and tasted really good. Read More
(3)
16 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/07/2004
Excellent moist cake - I used 1 cup apple sauce in place of vegetable oil to make it a "non-fat" cake. Came out great!! Read More
(26)
Rating: 4 stars
01/07/2004
Excellent moist cake - I used 1 cup apple sauce in place of vegetable oil to make it a "non-fat" cake. Came out great!! Read More
(26)
Rating: 5 stars
05/09/2008
The best zucchini cake recipe! Although I made some adjustments instead of 2cups of grated zucchini I increased it to three..for me it tastes better and more moist..Thank you for sharing this wonderful recipe Read More
(23)
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Rating: 5 stars
12/05/2003
DELICIOUS!!!!! Don't be afraid to try it because of zucchini if you do you'll be missing out on the best!!!!! My kids loved it. Read More
(18)
Rating: 5 stars
11/24/2007
Thanks a lot. It is really delicious. I bake a zucchini cake whenever I am invited to a dinner. And my friends enjoy it as well. Read More
(7)
Rating: 5 stars
09/05/2008
This recipe was absolutely fantastic! This is the first Zucchini cake I ever made and the only recipe I will ever need! Thanks for sharing! Read More
(7)
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Rating: 5 stars
07/19/2010
I thought this cake was wonderful but it sure didn't make four loaves. I would like a measurment of the zucchini not knowing what size the cook used. It is great and I am making it again today. Read More
(6)
Rating: 4 stars
08/06/2015
No clue why this wasn't the prettiest loaf I've ever made. But this is some "D" good zucchini cake/bread. I did add some dried cranberries and that was a delicious and pretty addition. But I think what I liked even more was that it wasn't overloaded with spices. I really appreciated just the conservative two teaspoons of cinnamon. Read More
(5)
Rating: 5 stars
06/14/2012
Just wondering what size loaf pans? I would like to give this a try. Read More
(5)
Rating: 2 stars
08/07/2009
I doubled the recipe as the ingredents and I had cookie dough. After I added 3/4 cup if water to it It was more like cake batter. Baked great and tasted really good. Read More
(3)