Cins Super Moist Zucchini Cake Recipes

''CIN'S SUPER-MOIST ZUCCHINI CAKE''

Steps:

• 1. Preheat oven to 350°F and grease your Bundt Pan well, then lightly flour whole pan. Sprinkle a little Splenda around bottom of pan.
• 2. In a large mixing bowl, combine first 10-ingredients, mix on medium speed with electric mixer until blended (may be thick and lumpy, but that's ok).
• 3. Add zucchini and orange juice, then mix on med-high for 1 or 2 minutes (shouldn't be lumpy anymore).
• 4. Pour into the greased and floured Bundt pan (with a little splenda sprinkled around the bottom of pan) and bake for 55 minutes at 350°F.
• 5. When time is about up, check for doneness with toothpick inserted in middle, when it comes out clean remove pan from oven to a wire rack (mine was finished in the 55 min's).
• 6. Let cool for 20 minutes.
• 7. Remove from pan and set cake on wire rack (or cake plate) until completely cooled.
• 8. After cooled dust w-powdered sugar..and enjoy
• 9. I made this one in 2006 adding shredded carrots into the batter and topping it off with a glaze. Sometimes I go all out and put in the shredded Zucchini, Carrots and Crushed Pineapple. I love changing up this cake.......yum yum (for some reason I have not been able to add pix on JAP for several days now)

SUPER MOIST ZUCCHINI CAKE

Steps:

• 1. Preheat oven to 350 deg, spray pan with non-stick vegetable spray.
• 2. Cream the sugar and eggs together with the oil
• 3. Add remaining ingredients and mix well
• 4. Pour into prepared pan and bake for 50 mins @ 350 deg
• 5. while cake is baking make icing and store in refrigeator, when cake is completely cooled, icing