Zucchini Cake I
This zucchini cake recipe is a delicious way to use up extra zucchini from your garden. The cake is moist and full of flavor, with a hint of cinnamon. It’s the perfect dessert for a summer picnic or barbeque.
Ingredients
- 3 cups all-purpose flour
- 3 cups white sugar
- 1 teaspoon salt
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 4 eggs
- 1 ½ cups vegetable oil
- 3 cups grated zucchini
- 1 (8 ounce) package cream cheese, room temperature
- ½ cup butter, room temperature
- 2 cups confectioners’ sugar, sifted
- 2 teaspoons vanilla extract
Instructions
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
2. In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
3. In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini 4. Pour batter into prepared pans 5 Bake in preheated oven until a tester inserted into each layer comes out clean about 25 minutes 6 Allow cakes to cool in pans for 10 minutes then invert onto a wire rack and allow to cool completely 7 To Make Frosting: Beat cream cheese and butter until smooth 8 Add the confectioner’s sugar a little at a time and beat until smooth 9 Stir in 2 teaspoons vanilla 10 Spread between cake layers
Nutrition Facts
- Serving size: 1 slice
- Calories: 420
- Fat: 23 g
- Saturated fat: 8 g
- Unsaturated fat: 14 g
- Trans fat: 0.5 g
- Cholesterol: 97 mg
- Sodium: 443 mg
- Potassium: 98 mg
- Carbohydrates: 51 g
