Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1038
Calories
23g
Protein
49g
Fat
125g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package pecan coconut frosting mix or substitute
- 2½ cups flour
- 1¼ cups sugar
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 teaspoon soda
- ¼ teaspoon baking powder
- 2 cups shredded zucchini
- 1 cup cooking oil
- 1 tablespoon vanilla
- 3 eggs
- =
Directions
1
Grease and flour a 12 cup fluted bundt pan.
2
Combine all cake ingredients and beat for 2 minutes on high.
3
Pour into prepared pan.
4
Bake at 325°F for 60-70 minutes.
5
Cool upright in pan for 30 minutes.
6
Turn onto serving plate and cool completely.
7
Combine all glaze ingredients.
8
Blend until smooth and spread on cake.
9
Category:Cathy's Recipes
10
Category:Cake Recipes
11
Category:Zucchini Recipes
12
Category:Egg Recipes
Recipe sourced from
fandom