ZUCCHINI LEMON CAKE

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Zucchini Lemon Cake image

A recipe my mother makes for her quilting group. She does wonder if the salt is too much? Guessing at serving size.

Provided by WiGal

Categories     Dessert

Time 1h

Yield 15 serving(s)

Number Of Ingredients 12

3 eggs
1 1/4 cups white sugar
1 cup vegetable oil
1/4 cup lemon juice
2 teaspoons lemon zest
1 3/4 cups zucchini, peeling on shredded drained
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup walnuts, chopped
2 tablespoons powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • Combine eggs, sugar, oil, lemon juice, zest; beat well.
  • Add zucchini and mix well.
  • Sift the dry ingredients into small bowl.
  • Mix dry ingredients into the zucchini mixture.
  • Fold in nuts.
  • Pour into a greased 9" by 13" pan.
  • Bake at 350 degrees for 30 to 40 minutes, or until done.
  • Cool and dust with powdered sugar.

Nutrition Facts : Calories 326.6, Fat 20.8, SaturatedFat 2.7, Cholesterol 37.2, Sodium 345, Carbohydrate 32.4, Fiber 1.2, Sugar 18.4, Protein 4.4

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