Real Recipes From Real Home Cooks ®

''cin's super-moist zucchini cake''

★★★☆☆ 2
a recipe by
Straws Kitchen(*o *)
somewhere, AR

Have been having so much zucchini out of our garden that I've been developing new ways to use the newest recipe I've created. It turned out to be a winner!!! Everyone loves it. This would also be good with your favorite glaze, but it is sooooooo moist you really do not need anything more than the dusting of powdered sugar. I would venture to say, this is the most moist cake I've ever eaten...yummm!!! This is from a couple of years back...I created this in '2009' (pix are from the first time I baked it, but not the last). Zucchini is about read to be picked in my garden, so I'll be making this again the summer.

★★★☆☆ 2
serves 8 to 12 (depends on size of slices)
cook time 55 Min
method Bake

Ingredients For ''cin's super-moist zucchini cake''

  • 4
  • 1 1/2 tsp
    pure vanilla
  • 2 Tbsp
    butter, melted
  • 8 oz
    sour cream (room temp)
  • 1/3 c
    ex virgin olive oil (would have used applesauce..but i was out)
  • 1 box
    (18.25 oz) duncan hines moist deluxe yellow cake mix
  • 1 box
    (3.3 oz) white chocolate jell-o instant pudding mix (dry)
  • 1 dash
  • 1 dash
  • 1/3 - 1/2 c
  • 2 c
    shredded zucchini (fresh from our garden)
  • 1/4 - 1/3 c
    orange juice w-some pulp (100% juice, not from concentrate)
  • 1/2 c
    shredded carrots, if adding
  • small can
    drained, if adding

How To Make ''cin's super-moist zucchini cake''

  • 1
    Preheat oven to 350°F and grease your Bundt Pan well, then lightly flour whole pan. Sprinkle a little Splenda around bottom of pan.
  • 2
    In a large mixing bowl, combine first 10-ingredients, mix on medium speed with electric mixer until blended (may be thick and lumpy, but that's ok).
  • 3
    Add zucchini and orange juice, then mix on med-high for 1 or 2 minutes (shouldn't be lumpy anymore).
  • 4
    Pour into the greased and floured Bundt pan (with a little splenda sprinkled around the bottom of pan) and bake for 55 minutes at 350°F.
  • 5
    When time is about up, check for doneness with toothpick inserted in middle, when it comes out clean remove pan from oven to a wire rack (mine was finished in the 55 min's).
  • 6
    Let cool for 20 minutes.
  • 7
    Remove from pan and set cake on wire rack (or cake plate) until completely cooled.
  • 8
    After cooled dust w-powdered sugar..and enjoy
  • 9
    I made this one in 2006 adding shredded carrots into the batter and topping it off with a glaze. Sometimes I go all out and put in the shredded Zucchini, Carrots and Crushed Pineapple. I love changing up this cake.......yum yum (for some reason I have not been able to add pix on JAP for several days now)