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Put your summer’s end abundance of zucchini to excellent use with our September recipe of the month: Zucchini Cake.

This recipe was submitted by Frances Graves for the DCI Kidney Cookbook.

Prep time: 20 min
Cook time: 1 hr
Total time: 1hr 20min

Ingredients
Makes 24 servings

  • 4 eggs
  • 1 1/2 c. vegetable oil
  • 1/2 c. brown sugar
  • 1/2 c. white sugar
  • 2 T. molasses
  • 3 c. grated (raw) zucchini
  • 3 c. flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 c. chopped nuts (optional)

 Instructions

  1. Beat eggs.
  2. Add vegetable oil, sugars and molasses and zucchini.
  3. Mix until blended.
  4. Combine flour, baking soda, baking powder and cinnamon and add to first mixture.
  5. Blend in nuts, if using.
  6. Bake in a greased and floured 9 x 13 inch pan for 1 hour at 350°F.

Nutrition Facts (Per Serving)

Calories – 239
Potassium – 102mg
Sodium – 68mg
Phosphorus – 47mg
Protein – 3g

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.