Zucchinisauce Cake Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Yellow zucchini/Green zucchini3 Cup (48 tbs), cubed
 Frozen apple juice1⁄2 Cup (8 tbs), undiluted
 Margarine1⁄2 Cup (8 tbs) (Soft)
 Sugar1 1⁄2 Cup (24 tbs)
 Whole egg1
 Flour2 1⁄2 Cup (40 tbs), unsifted
 Soda1⁄2 Teaspoon
 Salt1 Teaspoon
 Cloves1⁄2 Teaspoon
 Allspice1⁄2 Teaspoon
 Cinnamon1⁄4 Teaspoon
 Frozen apple juice1⁄2 Cup (8 tbs), thawed
 Finely chopped walnuts1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3891 Calories from Fat 1146

% Daily Value*

Total Fat 131 g201.7%

Saturated Fat 20.9 g104.5%

Trans Fat 0 g

Cholesterol 211.5 mg

Sodium 2773.1 mg115.5%

Total Carbohydrates 638 g212.8%

Dietary Fiber 17.8 g71%

Sugars 311.9 g

Protein 52 g103.5%

Vitamin A 108.8% Vitamin C 17.9%

Calcium 25.1% Iron 96.5%

*Based on a 2000 Calorie diet

Directions

Simmer zucchini in frozen apple juice until tender.
Whirl in blender; set aside.
Cream margarine, sugar, and egg until fluffy.
Add blended zucchini sauce; mix well.
Mix together flour.
Soda, salt, and spices; add alternately with concentrated apple juice.
Beat well.
Stir in nuts.
Bake in greased and floured 9 x 13 x 2 inch pan, at 350° approximately 40 minutes.
Frost as desired.
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