How to Make Zucchini Cake IV - A Step-by-Step Guide

Zucchini cake is a delicious and versatile dessert that can easily be enjoyed any time of year. This recipe for Zucchini Cake IV takes the traditional zucchini cake to a whole new level with its moist and tender crumb, and a delightful blend of warm spices and rich flavors. The addition of zucchini not only adds a boost of moisture, but also a subtle sweetness that complements the other ingredients perfectly. Whether served warm with a scoop of vanilla ice cream or enjoyed as a morning treat ...

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Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • ½ cup chopped walnuts
  • 2 cups grated zucchini

Information

  • Servings: 40
  • Yield: 4 loaves

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

    138 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Cholesterol: 14mg
    • Sodium: 133mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 1g
    • Total Sugars: 10g
    • Protein: 2g
    • Vitamin C: 1mg
    • Calcium: 10mg
    • Iron: 1mg
    • Potassium: 39mg