Beat sugar, oil and eggs at medium speed in electric mixer bowl 4 minutes. Sift flour with soda, salt and cinnamon. Fold zucchini and nuts into sugar mixture. Fold in flour mixture and vanilla, blending thoroughly. Turn batter into well-greased 10-inch tube pan. Bake at 350F 60 to 65 minutes. Cool in pan on rack 15 minutes or longer. Remove from pan and cool cake thoroughly on rack. To make frosting, beat powdered sugar, cream cheese margarine, and lemon extract until thoroughly blended. Spread over cooled cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (537g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1022 (59%)|
|Amt Per Serving||% DV|
|Total Fat 113.6g||151 %|
|Saturated Fat 50.5g||252 %|
|Monounsaturated Fat 35.2g|
|Polyunsanturated Fat 14.8g|
|Cholesterol 524.1mg||161 %|
|Sodium 925.1mg||32 %|
|Potassium 484.5mg||13 %|
|Total Carbohydrate 159.3g||47 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 157.5g|
|Protein 25.6g||37 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1728
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