Publisher Photo
Publisher Photo
The preparation of this special pan cake is so simple. I've been making this recipe for my family for years.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling

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

Nutritional Facts

1 piece: 316 calories, 17g fat (2g saturated fat), 32mg cholesterol, 277mg sodium, 38g carbohydrate (25g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Maple Zucchini Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p128

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