Zucchini Kuchen (Gorgeous Zucchini Cake) recipe

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Ingredients

1 teaspoon butter
4 cups grated zucchini
2 cups white sugar
¾ cup vegetable oil
2 tablespoons vegetable oil
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 ¾ cups ground walnuts
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
confectioners' sugar, or to taste

Nutrition Info

852.6 calories
carbohydrate: 105.5 g
cholesterol: 71.1 mg
fat: 44.1 g
fiber: 4.6 g
protein: 13.6 g
saturatedFat: 6.4 g
servingSize: -
sodium: 450.6 mg
sugar: 53 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan with butter.

  2. Stir zucchini, sugar, 3/4 cup plus 2 tablespoons of vegetable oil, eggs, and vanilla extract together in a bowl.

  3. Combine flour, walnuts, cinnamon, baking powder, and salt in a bowl. Gradually stir flour mixture into zucchini mixture until combined. Pour batter into the prepared loaf pan.

  4. Bake in preheated oven until a toothpick inserted into the center comes out clean, 60 to 80 minutes. Let cool in the pan, about 30 minutes. Dust with confectioners' sugar.

Recipe Yield

8 servings

Recipe Note

This zucchini cake recipe is from my grandmother--she used to pass the zucchini through a meat mincer because they had no food processor. The zucchini cake keeps well wrapped in aluminum foil in the refrigerator and can also be frozen.

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