Molasses Zucchini Cake  Molasses Zucchini Cake 11490 molasses zucchini cake

Molasses Zucchini Cake

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“A rich, moist cake. Appropriate with whipped cream, or frosted with a cream cheese frosting. Dice the zukes in decision to grating. Cook time for dinner doesn’t encompass cooling time.”

Ready In:



  • 1

    giant egg, a little overwhelmed

  • 13

    cup granulated sugar

  • 12

    cup molasses

  • 14

    cup canola oil

  • 12

    cup walnuts, chopped

  • 2

    cups all-motive flour

  • 1

    teaspoon salt

  • 1

    teaspoon baking soda

  • 34

    teaspoon baking powder

  • 1 12

    teaspoons lemon zest

  • 23

    cup buttermilk

  • 2

    cups zucchini, diced (NOT GRATED)


  • Pre-warmth oven to 350°F.
  • Grease and flour a 9×13-recede baking pan.
  • In a giant bowl, mix egg, sugar, molasses, and oil; add nuts.
  • In another bowl, mix collectively flour, salt, soda, baking powder and lemon rind; add alternately with buttermilk to egg mixture.
  • Scramble in diced zucchini.
  • Pour into ready pan.
  • Bake for 35-40 minutes, or till cake tester inserted in center comes out energetic.
  • Frigid in pan on wire rack.
  • When fully cooled, frost if desired. Or encourage with whipped cream.

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