A neighbor gave me this recipe to use up zucchini from the garden. I promise that you won’t taste it! It is a very moist lemony cake that is great with cream cheese frosting! There is no water added–the zucchini adds the moisture.
Lemon Zucchini Cake
1 box lemon cake mix
4 eggs slightly beaten
2 cups peeled and grated zucchini
1 small pkg (4 serving size) instant lemon pudding
Put all of the ingredients in a large mixing bowl. Mix on low speed for 3 minutes. Pour into a greased 9″ x 13″ pan or 2 8″ rounds and bake at 325 degrees for 40 minutes for either size. Cool and frost with cream cheese frosting.