Spend with Pennies · by Holly Nilsson★ 5.0 (20)
Zucchini Cake
NUTRITION · PER SERVING75M COOK
CAL 15%·PRO 11%
CARBS 32G43% OF CAL
3G FIBER10G OTHER19G TOTAL SUGAR
FAT 17G52% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, moist spiced cake studded with shredded zucchini, coconut, pineapple, and walnuts. Rich and indulgent, it's a creative way to sneak vegetables into dessert.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ⅛ teaspoon salt
- 2 teaspoons cinnamon
- 3 eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- 1 ⅓ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 1 cup coconut flakes
- 1 cup chopped walnuts
- 8 ounces crushed pineapple (drained and squeezed dry, 1 can)
At a glance
PER SERVING · TIME 75M
CAL 15%·PRO 11%
CARBS 32G43% OF CAL
3G FIBER10G OTHER19G TOTAL SUGAR
FAT 17G52% OF CAL
5G SAT12G 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
- 20m
- Cook
- 55m
- Sodium
- 203mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 192mg
- Calcium
- 39mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 203MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.