Zucchini Cake
Zucchini Cake

I’ve made the cake before for a holiday dinner but made it with shredded apples that time. Check out my Apple Cake! It also has a third option of being made with carrots.

Because I was trying to keep it lower carb (while still delicious), I opted for zucchini this time. It also gave me a chance to break out the mandolin I received as a gift from my MIL.

Zucchini Cake Recipe

  • 4 cups zucchini, shredded
  • 2 cups sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp salt
  • 2 tsp baking soda
  • 1/2 cup refined coconut oil (if you use unrefined, you’ll risk the flavor of coconut in your cake!)
  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 9″ x 13″ glass baking dish.
  3. In a large bowl, blend 2 cups sugar with 2 eggs.
  4. Add 1/2 cup coconut oil and mix well.
  5. Mix in 2 cups flour, 2 tsp cinnamon, 1 tsp nutmeg, 1 tsp salt, and 2 tsp baking soda.
  6. Stir in 4 cups shredded zucchini.
  7. Pour batter into baking dish.
  8. Bake for 40 mins.
  9. Serve warm or cooled.
Nutrition Facts
Serving size: Slice
Servings: 12
Amount per serving 
% Daily Value*
Total Fat 10.2g13%
Saturated Fat 2.1g11%
Cholesterol 27mg9%
Sodium 419mg18%
Total Carbohydrate 51g19%
Dietary Fiber 1.2g4%
Total Sugars 34.2g 
Protein 3.6g 
Vitamin D 3mcg13%
Calcium 17mg1%
Iron 1mg7%
Potassium 133mg3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoOvoVeg #LowFat #OvoVege

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