An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Homemade Zucchini Cake
NUTRITION · PER SERVING75M COOK
CAL 25%·PRO 15%
CARBS 57G46% OF CAL
2G FIBER27G OTHER27G TOTAL SUGAR
FAT 27G49% OF CAL
13G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist and tender cake made with fresh zucchini, eggs, and warm spices. Perfect for summer use of fresh produce, tender and lightly sweet.
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View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 cup granulated sugar
- ¾ cup + 1 tablespoon butter (melted and cooled) or oil ((183 grams total))
- 1 teaspoon vanilla extract
- 2⅓ cups grated zucchini
- 2⅓ cups cake/pastry flour
- 2 teaspoons baking powder
- ½-¾ cup finely chopped nuts
- 1 pinch salt (¼ teaspoon if using unsalted butter or oil)
- 2-3 tablespoons powdered / icing sugar
At a glance
PER SERVING · TIME 75M
CAL 25%·PRO 15%
CARBS 57G46% OF CAL
2G FIBER27G OTHER27G TOTAL SUGAR
FAT 27G49% OF CAL
13G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 188mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 230mg
- Calcium
- 36mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 188MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.