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Sweet Zucchini Spice Cake Recipe
|Grated peeled zucchini||1 Pound (3 Cups)|
|Ground walnuts||1 Cup (16 tbs)|
|Flaked coconut||1 Cup (16 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Granulated sugar||2 1⁄2 Cup (40 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Ground cinnamon||2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Baking powder||1 Teaspoon|
|Pineapple cream cheese icing||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 7803 Calories from Fat 3167
% Daily Value*
Total Fat 365 g560.9%
Saturated Fat 90.4 g451.8%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 5044.9 mg210.2%
Total Carbohydrates 1060 g353.4%
Dietary Fiber 41 g164%
Sugars 718.7 g
Protein 91 g181.8%
Vitamin A 38.6% Vitamin C 133.5%
Calcium 82.8% Iron 166%
*Based on a 2000 Calorie diet
Grease and flour 2 (10-inch) round cake pans.
Combine zucchini, walnuts and coconut; set aside.
Beat together eggs, oil and vanilla in large bowl until well blended.
Beat in granulated sugar.
Gradually add combined dry ingredients, beating well after each addition.
Stir in zucchini mixture.
Pour evenly into prepared pans.
Bake 35 to 40 minutes or until wooden pick inserted in centers comes out clean.
Cool layers in pans on wire racks 10 minutes.
Loosen edges and remove to racks to cool completely.
Fill and frost with Pineapple Cream Cheese Icing.
Pineapple Cream Cheese Icing: Beat together 1 (8-ounce) package softened cream cheese and 1/2 cup (1 stick) softened margarine in large bowl until creamy.
Add 1 (8-ounce) can drained crushed pineapple.
Gradually add 1 pound (approximately 4 1/2 cups) sifted powdered sugar, beating until smooth and of spreading consistency.