Zucchini Cake
User Reviews
5.0
54 reviews
Excellent
Zucchini Cake
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A tender moist zucchini cake with nuts, coconut and pineapple.
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ⅛ teaspoon salt
- 2 teaspoons cinnamon
- 3 eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- 1 ⅓ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 1 cup coconut flakes
- 1 cup chopped walnuts
- 8 ounces crushed pineapple drained and squeezed dry, 1 can
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Instructions
- Preheat oven to 350°F. Grease and flour a 9×13 pan.
- Whisk together flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Fold in dry ingredients.
- Add remaining ingredients and stir just until combined.
- Pour into prepared pan for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely and frost as desired.
Nutrition Information
Show Details
Calories
291
(15%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Cholesterol
31mg
(10%)
Sodium
195mg
(8%)
Potassium
154mg
(4%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
100IU
(2%)
Vitamin C
4.4mg
(5%)
Calcium
35mg
(4%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291 | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 195mg | 8% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 35mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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