Directions:
- In a large bowl combine sugar, oil, eggs, lemon extract, poppy seed and mix well.
- Stir in shredded zucchini.
- Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
- Gradually add this mixture to the zucchini mixture. Mix throughly.
- Pour into greased 9x13 pan.
- Bake 350 for 40-50 minutes or until a tooth pick comes out clean.
- Add a lemon glaze for the topping - 1/2 cup sugar, 1 teaspoon lemon extract, 1 tablespoon water. In a saucepan bring to a boil, when cake is warm, brush with glaze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 398.28 Kcal (1668 kJ) | ||
| Calories from fat | 221.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.59g | 38% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 978.61mg | 41% | |
| Potassium | 236.62mg | 5% | |
| Total Carbs | 39.63g | 13% | |
| Sugars | 12.26g | 49% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 5.7g | 11% | |
| Vitamin C | 11.7mg | 20% | |
| Iron | 2.2mg | 12% | |
| Calcium | 98.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 334.45 Kcal (1400 kJ) | ||
| Calories from fat | 185.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.65g | 38% | |
|---|---|---|---|
| Cholesterol | 34.36mg | 14% | |
| Sodium | 821.78mg | 41% | |
| Potassium | 198.7mg | 5% | |
| Total Carbs | 33.28g | 13% | |
| Sugars | 10.3g | 49% | |
| Dietary Fiber | 2.69g | 13% | |
| Protein | 4.79g | 11% | |
| Vitamin C | 9.9mg | 20% | |
| Iron | 1.8mg | 12% | |
| Calcium | 82.8mg | 10% | |
* 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.
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