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Tatiana Royer: "I made it two times. The first time the cake was…" Read More
14Ingredients
40Minutes
560Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 1/4 cups butter (softened)
- 3/4 cup sugar
- 3/4 cup brown sugar (packed)
- 3 eggs
- 2 tsp. vanilla
- 2 1/2 cups flour
- 1 Tbsp. baking powder
- 1 1/2 tsp. cinnamon
- 2 cups zucchini (grated)
- 2 cups powdered sugar
- 1 tsp. cinnamon
- 2 Tbsp. butter (melted)
- 1 tsp. vanilla
- 2 Tbsp. milk
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol130mg43% |
| Sodium370mg15% |
| Potassium150mg4% |
| Protein6g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate76g25% |
| Dietary Fiber2g8% |
| Sugars50g |
| Vitamin A20% |
| Vitamin C8% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Tatiana Royer 3 years ago
I made it two times. The first time the cake was dry and I think it was because I blotted the water from the zucchini. For the icing, which is amazing, I did not add enough milk so I had to double the recipe. The second time I added at least 4 T of milk for the icing and it turned out as a glaze. And, I mixed in the zucchini without blotting and the cake is most! Love this!