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Dolce Pan con Zucchini

Yields12 Servings

 3 cups all-purpose flour
 1 ½ cups sugar
 3 tsp ground cinnamon
 1 tsp salt
 1 tsp baking powder
 1 tsp baking soda
 3 eggs
 2 tsp vanilla extract
 1 cup extra light olive oil
 3 cups shredded, unpeeled zucchini
 1 ½ cups California natural raisins
 1 ½ cups California golden raisins
 1 cup chopped walnuts
Lemon Icing
 1 ½ cups powdered sugar
 1 tsp lemon zest
 3 tbsp lemon juice
 1 tbsp extra light olive oil

Heat oven to 350°F. In a large bowl, whisk together flour, sugar, cinnamon, salt, baking powder and baking soda. In another large bowl, beat eggs, vanilla and olive oil. Stir in remaining ingredients. Pour over flour mixture and stir until thoroughly mixed. Pour batter into twelve greased individual Bundtlette molds to 1/3 full. Bake 30 to 35 minutes or until a toothpick comes out clean. Or pour batter into two greased 9 x 5-inch pans and bake 1 hour or until a toothpick comes out clean. Let cool. Remove from pans. In a small bowl, combine all icing ingredients. Drizzle over room-temperature cakes. Place cakes on individual plates and serve.

From: The Best of Food Digest, a Reader’s Digest Cookbook

Nutrition Facts

Serving Size 1 cake

Servings 12

Amount Per Serving
Calories 640Calories from Fat 35
% Daily Value *
Total Fat 26g40%

Saturated Fat 3.5g18%
Trans Fat 0g
Cholesterol 45mg15%
Sodium 340mg15%
Potassium 496mg15%
Total Carbohydrate 99g33%

Dietary Fiber 4g16%
Sugars 67g
Protein 8g16%

Calcium 48%
Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.