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Maple Zucchini Cake

 Maple Zucchini Cake
The preparation of this special pan cake is so simple. I've been making this recipe for my family for years.
16-20 ServingsPrep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 3 eggs
  • 2 cups King Arthur Unbleached 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.

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Maple Zucchini Cake (continued)

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.