Prep Time 15m
Cook Time 30m
Ready Time 60m
Yield 8 to 10 servings

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 2/3 cup firmly packed brown sugar
  • 2 large eggs
  • 1 tablespoon molasses
  • 1/2 cup buttermilk
  • 1 medium zucchini, shredded
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
Preparation Directions
  • Step 1Heat oven to 350ºF. Coat an 8-inch square or 9-inch round cake pan lightly with no-stick cooking spray.
  • Step 2Combine shortening, brown sugar, eggs and molasses in large bowl; beat with electric mixer until light and fluffy. Add buttermilk, zucchini, flour, cinnamon, baking soda and salt. Beat at low speed until blended, scraping bowl constantly. Beat 1 minute at medium speed, scraping bowl occasionally. Pour into prepared pan.
  • Step 3Bake 30 minutes or until center springs back when lightly touched. Cool on wire rack. Sift powdered sugar over cake using doily stencil, if desired.
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