![](https://cdn.statically.io/img/www.allrecipes.com/thmb/gYdW3u-thMUt8Af9ihOlqfDlVQI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2300069-8dfe3150eed04b82a6635787d9b35520.jpg)
Ingredients
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1 ¼ cups white sugar
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1 cup vegetable oil
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3 eggs
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2 teaspoons lemon zest
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¼ cup fresh lemon juice
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1 ¾ cups grated zucchini
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2 cups all-purpose flour
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¼ teaspoon baking powder
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2 teaspoons baking soda
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1 teaspoon salt
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1 cup chopped walnuts
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⅓ cup confectioners' sugar for decoration
Directions
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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.
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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.
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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.
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Sprinkle top with sifted confectioners' sugar and cut into bars.
Nutrition Facts (per serving)
417 | Calories |
26g | Fat |
43g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 417 | |
% Daily Value * | |
Total Fat 26g | 34% |
Saturated Fat 3g | 17% |
Cholesterol 47mg | 16% |
Sodium 434mg | 19% |
Total Carbohydrate 43g | 15% |
Dietary Fiber 2g | 5% |
Total Sugars 25g | |
Protein 5g | 11% |
Vitamin C 6mg | 6% |
Calcium 29mg | 2% |
Iron 2mg | 9% |
Potassium 133mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.