Easy Zucchini Carrot Cake Recipe

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Easy Zucchini Carrot Cake
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Ingredients
7
Count
Nutrition
283
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Beat oil and eggs together. Beat in the pineapple with juice and the cake mix.
  2. Stir in the zucchini, nuts, and coconut.
  3. Pour into greased and floured 13 X 9 inch baking pan.
  4. Bake at 350 degrees for 45-50 minutes.
  5. Frost with cream cheese icing or dust with powdered sugar.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 282.99 Kcal (1185 kJ)
Calories from fat 251.41 Kcal
% Daily Value*
Total Fat 27.93g 43%
Cholesterol 74.4mg 25%
Sodium 30.24mg 1%
Potassium 215.19mg 5%
Total Carbs 6.35g 2%
Sugars 1.88g 8%
Dietary Fiber 2.62g 10%
Protein 5.38g 11%
Vitamin C 4mg 7%
Iron 1.2mg 7%
Calcium 34.1mg 3%
Amount Per 100 g
Calories 334.74 Kcal (1401 kJ)
Calories from fat 297.39 Kcal
% Daily Value*
Total Fat 33.04g 43%
Cholesterol 88.01mg 25%
Sodium 35.78mg 1%
Potassium 254.54mg 5%
Total Carbs 7.52g 2%
Sugars 2.23g 8%
Dietary Fiber 3.1g 10%
Protein 6.36g 11%
Vitamin C 4.7mg 7%
Iron 1.4mg 7%
Calcium 40.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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