Cinnamon Zucchini Cake

AuthorDelphineousCategoryDifficultyBeginner
Yields16 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

A delightful spin on the typical zucchini bread recipe, this recipe includes cinnamon and olive oil, making a moist, sweet and healthy treat.

 2.50 cups Flour
 2 cups Sugar
 1.50 tsp Cinnamon
 1 tsp Salt
 0.50 tsp Baking Powder
 0.50 tsp Baking Soda
 1 cup Olive Oil
 4 Large Eggs
 2 cups Zucchini, grated
Nutrition Facts

Serving Size 2" x 3"

Servings 16


Amount Per Serving
Calories 292
% Daily Value *
Total Fat 13.9g22%
Saturated Fat 2.2g12%
Cholesterol 41mg14%
Sodium 203mg9%
Potassium 90mg3%
Total Carbohydrate 40.7g14%
Dietary Fiber .8g4%
Sugars 25.4g
Protein 3.6g8%

Vitamin A 3%
Vitamin C 4%
Calcium 2%
Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

1

Pre-heat oven to 350F.

2

Grease a 9" x 13" baking pan.

3

Mix flour, sugar, cinnamon, salt, baking powder and baking soda in a bowl.

4

Mix oil and eggs in another bowl until smooth, then add to dry ingredients and mix well.
Add zucchini stir until thoroughly combined.

5

Spread mixture in prepared pan bake until a toothpick inserted near center comes out clean, 35-45 minutes.
Cool thoroughly.

 

Ingredients

 2.50 cups Flour
 2 cups Sugar
 1.50 tsp Cinnamon
 1 tsp Salt
 0.50 tsp Baking Powder
 0.50 tsp Baking Soda
 1 cup Olive Oil
 4 Large Eggs
 2 cups Zucchini, grated

Directions

1

Pre-heat oven to 350F.

2

Grease a 9" x 13" baking pan.

3

Mix flour, sugar, cinnamon, salt, baking powder and baking soda in a bowl.

4

Mix oil and eggs in another bowl until smooth, then add to dry ingredients and mix well.
Add zucchini stir until thoroughly combined.

5

Spread mixture in prepared pan bake until a toothpick inserted near center comes out clean, 35-45 minutes.
Cool thoroughly.

Cinnamon Zucchini Cake

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