Zucchini-Nut Bundt Cake

If you have a lot of zucchini left over at the end of the summer, use it to make this delicious cake. Serve warm with whipped cream.

Serves: 10Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 10

Ingredients

  • 3 large eggs
  • 1 cup vegetable oil
  • 3 tsp. vanilla extract
  • 1½ cups granulated sugar
  • 3 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 2 tsp. ground cloves
  • 2 medium zucchini
  • 1 cup chopped walnuts

Directions

  • Preheat oven to 350°F. Lightly grease and flour a large Bundt pan. Mix together the eggs, oil, vanilla, and sugar. Sift together the flour, salt, baking powder, baking soda, cinnamon, and cloves into a large bowl. Clean and finely shred the zucchini.
  • Mix together the wet and dry ingredients, then fold in the zucchini and walnuts.
  • Pour the batter into the pan and bake for 1 hour. Serve warm.

Recipe Information

Serves: 10

Ingredients

  • 3 large eggs
  • 1 cup vegetable oil
  • 3 tsp. vanilla extract
  • 1½ cups granulated sugar
  • 3 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 2 tsp. ground cloves
  • 2 medium zucchini
  • 1 cup chopped walnuts

Directions

  • Preheat oven to 350°F. Lightly grease and flour a large Bundt pan. Mix together the eggs, oil, vanilla, and sugar. Sift together the flour, salt, baking powder, baking soda, cinnamon, and cloves into a large bowl. Clean and finely shred the zucchini.
  • Mix together the wet and dry ingredients, then fold in the zucchini and walnuts.
  • Pour the batter into the pan and bake for 1 hour. Serve warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories560
Total Fat32g
Saturated Fat4g
Cholesterol60mg
Sodium430mg
Total Carbohydrate62g
Dietary Fiber3g
Sugars32g
Protein8g