Zucchini Cake II

This is my son’s favorite cake. It stays very moist. I usually frost it with cream cheese frosting, but it is also great plain. It can be baked in 2 loaf pans for zucchini bread.

Zucchini Cake II


  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 1 cup chopped walnuts


1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13×9 inch baking pan.

2 Combine eggs, oil, sugar, grated zucchini, and vanilla. Beat until well mixed. Stir in the flour, baking soda, salt, baking powder, and cinnamon and mix until just combined. Stir in the chopped nuts. Pour batter into prepared pan.

3 Bake at 350 degrees F(175 degrees C) for 45 minutes.

Comments (1)


We have a wheat and egg alergy in my house so I substituted the eggs for bananas and the flour for Bob's Red Mill Gluten Free Flour. I also skipped the nuts and added chocolate chips instead. I poured them into cupcake tins and sent some to school with my daugther for a snack and the rest I frosted and took to a potluck where they were a HUGE HIT! Enjoy!