Zucchini Cake

Zucchini is a delicate squash that is in season during mid- and late summer in most climates. Try to use fresh zucchini immediately and avoid refrigerating if possible. Zucchini hates the cold!

Serves: 8Hands-on: 20 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1 box (18.25 oz.) devil’s food cake mix
  • 1 tsp. ground cinnamon
  • 3 eggs
  • 1¼ cups apple juice
  • 1 cup organic zucchini, shredded
  • 4 oz. cream cheese, softened
  • 2 tsp. lemon juice

Directions

  • Preheat oven to 350°F. Flour and grease a 10" tube pan.
  • Combine cake mix, ground cinnamon, and eggs and beat for 2 minutes. Shred zucchini using a large-holed grater or a food processor. Fold zucchini in gently.
  • Turn batter into pan and spread evenly. Bake for 55 minutes.
  • Allow cake to cool. Mix softened cream cheese and lemon juice for frosting. Frost cake.

Recipe Information

Serves: 8

Ingredients

  • 1 box (18.25 oz.) devil’s food cake mix
  • 1 tsp. ground cinnamon
  • 3 eggs
  • 1¼ cups apple juice
  • 1 cup organic zucchini, shredded
  • 4 oz. cream cheese, softened
  • 2 tsp. lemon juice

Directions

  • Preheat oven to 350°F. Flour and grease a 10" tube pan.
  • Combine cake mix, ground cinnamon, and eggs and beat for 2 minutes. Shred zucchini using a large-holed grater or a food processor. Fold zucchini in gently.
  • Turn batter into pan and spread evenly. Bake for 55 minutes.
  • Allow cake to cool. Mix softened cream cheese and lemon juice for frosting. Frost cake.

Nutrition Information

Nutrition Information
Amount per serving
Calories350
Total Fat14g
Saturated Fat6g
Cholesterol100mg
Sodium560mg
Total Carbohydrate48g
Dietary Fiber3g
Sugars27g
Protein8g