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What gardener doesn't have extra zucchini? When it's abundant, I shred and freeze plenty so I have it on hand to bake this moist sheet cake all year long. The cream cheese frosting is yummy, and the big panful always goes fast at picnic or potluck. —Marie Hoyer, Hodgenville, Kentucky
Nutritional Facts 1 serving (1 piece) equals 275 calories, 13 g fat (3 g saturated fat), 45 mg cholesterol, 174 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Zucchini Cake in Taste of Home August/September 1997, p31
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Reviewed on Oct. 03, 2011 by 1cookinmama
First time I ever heard of it ad made it .Very easy to make the taste was delicious.
Reviewed on Sep. 16, 2011 by rn28grace
i have made this recipe since 1997 when i lived in Montana.....which always has an abundance of zucchini!! the only thing i have added is freshly grated nutmeg.....about 5 grates and its good! living in NYC now and this flies off the table at work!!! it is in my top 10 list! in the summer i buy my zucchini and shred it in 2 cup servings in freezer bags for the wintertime.....Amazing Recipe!!!!
Reviewed on Aug. 14, 2011 by dfwwlynda
I made this cake and it was delicious, I put a small amount of dark chocolate in and coated the pan with pecan crumbs before I put the batter in the pan. This cake would freeze well if you have extra zucchini.
Reviewed on Aug. 12, 2011 by delowenstein
I believe that I'd made this cake before and I still have it! This is a great recipe and I'm sure that I'll be making it time and again! 0ur neighbor gave us homegrown zucchini or else I purchase at a produce stand! Thank you for the submission of this recipe! Dawn E. Lowenstein
Reviewed on Aug. 01, 2011 by micheleclow
This was OH SO GOOD and I substituted unsweetened applesauce for the oil. Next time I'll try cutting down on the sugar & see how it come's out.
Reviewed on Jun. 25, 2011 by mrs_eck2001
Excellent cake! I am going to try the lighter version that "JessicaHelen" suggested next time...I hope the flavors are still the same...I am not a cake eater, but we have sooo much zucchini I thought I'd try it! Great!
Reviewed on Nov. 20, 2010 by bjshue
I tried this recipe when looking for ways to use extra zucchini. It was a big hit with the entire family. I will definitely make this cake again.
Reviewed on Sep. 08, 2010 by wjdahler
Excellent, have made many times, always a hit!!
Reviewed on Aug. 05, 2010 by JessicaHelen
This cake is even better lightened up a bit - I use 3 eggs instead of 4, 1/2 cup oil plus 1/2 cup applesauce in place of the cup of oil, and 1 1/2 cups of sugar instead of two cups. I add about 1/4 cup of extra flour to make up for some of the sugar that I leave out. I also add extra cinnamon and a 1/2 to 1 tsp of nutmeg. The flavor of the spices really comes through in this lighter version. I don't care for walnuts, so I leave them out and add 1 cup of chocolate chips instead - this eliminates the need for frosting and makes the cake more portable for easier snacking.
Reviewed on Jul. 19, 2010 by abakerof4
Ive made this cake for the last 13 years. Its a winner! I have a firend that started growing zucciini just to make this cake!
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