Zucchini Cake Slice

    (108)
    40 minutes

    What better excuse to get your vegetable intake, than adding them to a cake! These are a moist, delicious cake slice that your entire family will love.


    105 people made this

    Ingredients
    Serves: 24 

    • 3 eggs
    • 1 cup (250ml) vegetable oil
    • 2 cups (400g) white sugar
    • 2 teaspoons vanilla essence
    • 2 1/3 cups (290g) plain flour
    • 1/4 teaspoon baking powder
    • 2 teaspoons bicarb soda
    • 1 teaspoon salt
    • 2 cups zucchini, grated
    • 100g margarine
    • 90g cream cheese
    • 2 1/2 cups (300g) icing sugar

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C. Grease a 23x33 cm pan.
    2. In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, bicarb soda and salt in a separate bowl; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan.
    3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the centre comes out clean. Allow cake to cool completely before icing.
    4. To make the icing, blend together the margarine, cream cheese and icing sugar until well blended. Spread over cooled cake before cutting into slices.
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    Reviews and Ratings
    Global Ratings:
    (108)

    Reviews in English (93)

    by
    103

    Wonderful recipe. I read about the concerns of too much oil. I added 1/3c of oil and 2/3c apple sauce. I also added some nutmeg and cinnamon.  -  03 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    73

    I have not tried this recipe yet, but I will say that if your bread/bars are not cooking up right, you really HAVE TO squeeze all the liquid out of the shredded zucchini BEFORE you measure it. That is imperative!!! Zucchini is a very watery vegetable and that may be the problem.  -  03 Aug 2007  (Review from Allrecipes USA and Canada)

    by
    63

    Very good recipe, although I have to say I would call this Zucchnini Cake due to the texture. To me, bars are more chewy. That being said, I have had rave reviews on this recipe. My family loved the first batch, so I made another to take to a picnic and they were a hit there too. I tried adding some spice to the second batch like some users recomended, but it didn't seem to make a big difference in the taste - maybe I didn't add enough. However, I like the taste of the original recipe anyway - I think if you add too much spice it would overwhelm the taste of the batter. The frosting was a little too sweet for me, so in the second batch I added the confectioners sugar a little at a time and tasted as I went along - I ended up using far less than what was called for, I'd say about half. The second batch of icing was much less sweet and I thought a perfect topping for the bars. Bottom line is this is a good recipe to make as is or to tweak to personal preferences. And DEFINITELY squeeze the water out of the shredded zucchini - it made all the difference in the world.  -  27 Jul 2008  (Review from Allrecipes USA and Canada)

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