Farmers Market Zucchini Cake

March 31, 2015
Zucchini CakeZucchini Cake
Serves 12 people
Prep time
Cook Time


  • 4
  • 1 1/4 Cup
    vegetable oil
  • 2 Cups
    white sugar
  • 2 Teaspoons
    vanilla extract
  • 2 Cups
    all purpose flour
  • 2 Teaspoons
    baking soda
  • 2 Teaspoons
    baking powder
  • 1/2 Teaspoon
  • 2 Teaspoons
  • 3 Cups
    grated zucchini, drained and squeezed dry
  • 1 Cup
    golden raisins
  • chopped pecans


  1. Preheat oven to 350 degrees. Grease and flour two-8 inch round cake pans. In a large bowl, beat together eggs, oil, white sugar, and vanilla.

  2. Mix dry ingredients into wet. Add zucchini and raisins, stir until blended. Pour into prepared pans and bake 30-40 minutes or until toothpick inserted into the center comes out clean.

  3. Let cakes cool in pan for about 10 minutes, then turn out onto wire racks and cool completely.

  4. Frost with Goat Cheese Icing. Coarsely chop 2 cups pecans and press into sides of cake. Store the cake in the refrigerator, but let it stand at room temperature a bit until serving.


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