Zucchini Spice Cake

Name: Zucchini Spice Cake
Yield: 20 servings
Ingredients: 2 cups unbleached flour; 2 cups zucchini, shredded; 1 1/4 cups granulated sugar; 1/2 cup walnuts, chopped; 1/2 cup water; 3 tbsps olive oil; 1 tsp pure vanilla extract; 3 whole eggs; 2 tsps cinnamon; 1 1/4 tsps baking soda; 1 tsp salt; 1 tsp cloves; 1 tsp nutmeg; 16 ozs white frosting

Adapted from Betty Crocker's Cookbook

2 cups unbleached flour
2 cups zucchini, shredded
1 1/4 cups granulated sugar
1/2 cup walnuts, chopped
1/2 cup water
3 tbsps olive oil
1 tsp pure vanilla extract
3 whole eggs
2 tsps cinnamon
1 1/4 tsps baking soda
1 tsp salt
1 tsp cloves
1 tsp nutmeg
16 ozs white frosting

Preheat oven to 350. Prepare a 13"x9" pan with cooking spray; set aside. In a mixing bowl, combine flour, zucchini, sugar, walnuts, oil, vanilla extract, eggs, cinnamon, baking soda, salt, cloves, and nutmeg. Mix until all is moistened. Pour batter into prepared pan. Bake for 50 minutes, or until toothpick inserted in center comes out clean. Spread frosting over cooled cake.

Posted: 2/27/2014

Desserts

Rated by 0 users (0.00)

WW Points^* : 3.06

20 servings

Nutrition Facts
Servings Per Recipe 20
Amount Per Serving
Calories 142 Calories from Fat 44 (31%)
% Daily Value *
Total Fat 5g	8%
Saturated Fat 1g	5%
Monounsaturated Fat 1g
Polyunsaturated Fat 2g
Trans Fat 0g
Cholesterol 28g	9%
Sodium 177mg	7%
Potassium 11mg	4%
Total Carbohydrate11g	4%
Dietary Fiber 1g	4%
Sugars 12g
Protein 3g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.