Moist Zucchini Cake

4.8

(102)

89 Reviews

15 Photos

This zucchini cake is my son’s favorite — it stays very moist and also freezes well. I usually frost it with cream cheese frosting, but it’s also great plain.

Submitted by Joan

Updated on March 5, 2024

15

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Servings:

24

Yield:

1 (9x13-inch) cake

Jump to Nutrition Facts

Ingredients

2 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
2 cups grated zucchini
1 ½ cups white sugar
1 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup chopped walnuts

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Combine flour, cinnamon, baking soda, salt, and baking powder in a bowl. Mix zucchini, sugar, vegetable oil, eggs, and vanilla in a separate bowl. Add flour mixture to zucchini mixture and stir until just combined. Stir in walnuts, then pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Cook’s Note

You can make this recipe in two loaf pans if preferred.

Nutrition Facts (per serving)

211	Calories
13g	Fat
22g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 211
% Daily Value *
Total Fat 13g	17%
Saturated Fat 2g	9%
Cholesterol 23mg	8%
Sodium 217mg	9%
Total Carbohydrate 22g	8%
Dietary Fiber 1g	3%
Total Sugars 13g
Protein 3g	5%
Vitamin C 2mg	2%
Calcium 17mg	1%
Iron 1mg	4%
Potassium 68mg	1%

* 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.

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