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Cherry Zucchini Cakes Recipe
|Finely shredded zucchini||2 Cup (32 tbs) (Or Grated, Unpeeled)|
|Candied cherries||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Light salad oil||3⁄4 Cup (12 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Sliced almonds||1 1⁄2 Cup (24 tbs) (Natural Skin)|
Serving size: Complete recipe
Calories 5856 Calories from Fat 2295
% Daily Value*
Total Fat 263 g404.6%
Saturated Fat 19.6 g98%
Trans Fat 3.2 g
Cholesterol 634.4 mg211.5%
Sodium 4200.6 mg175%
Total Carbohydrates 829 g276.2%
Dietary Fiber 29.3 g117.1%
Sugars 577.7 g
Protein 75 g150.8%
Vitamin A 25.2% Vitamin C 72.5%
Calcium 75.7% Iron 116.9%
*Based on a 2000 Calorie diet
Cut cherries into quarters.
Sift together flour, baking powder, soda, salt and spices.
Beat eggs on electric mixer until very light and fluffy.
Gradually beat in sugar and oil.
With rubber scraper or on very low speed of mixer, blend in dry mixture, vanilla and almond extract, zucchini, cherries and almonds.
Turn into two greased and floured small loaf pans (8 1/2 x 4 1/2 x 2 1/2 inches).
Bake 50 minutes to 1 hour at 350°F until sides shrink slightly and tops spring back when lightly touched.
Cool cakes in pan about 10 minutes, then turn out onto wire racks to cool.
Sift powdered sugar over cakes before cutting, if you wish, or drizzle with Orange Glaze or Lemon Glaze.