Maple Zucchini Cake Recipe

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The preparation of this special pan cake is so simple. I've been making this recipe for my family for years.

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Maple Zucchini Cake Recipe

Prep: 20 min. Bake: 45 min. + cooling

Yield: 16-20 Servings

20 45 65

Ingredients

3 eggs
2 cups all-purpose flour
2 cups shredded zucchini
1 cup sugar
1 cup vegetable oil
1 cup maple syrup
3 teaspoons ground cinnamon
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1-1/2 cups chopped walnuts
1 cup raisins
Prepared cream cheese frosting

Directions

In a large bowl, combine the first 11 ingredients; beat on medium speed for 1-2 minutes or until well blended. Fold on walnuts and raisins.
Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Frost with cream cheese frosting. Yield: 16-20 servings.

Nutritional Facts 1 piece (calculated without cream cheese frosting) equals 316 calories, 17 g fat (2 g saturated fat), 32 mg cholesterol, 277 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Maple Zucchini Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p128