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Zucchini Cake I Recipe

Recipe by: 106a802496d678ba

"Very moist cake, similar to carrot cake."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook25 m
  • Ready In2 h 20 m
  • 1Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
  • 2In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
  • 3In 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. Pour batter into prepared pans.
  • 4Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.
  • 5To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.
Ingredients
  • 12 servings
  • 794 cals
  • Cake:
  • 3 cups all-purpose flour
  • 3 cups white sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 3 cups grated zucchini
  • Frosting:
  • 1 (8 ounce) package cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 2 cups confectioners' sugar, sifted
  • 2 teaspoons vanilla extract
Nutrition

Amount per serving ( 5 total)

  • Calories:
    794
    40%
  • Fat:
    43.7
    67%
  • Carbs:
    96.1
    31%
  • Protein:
    7.2
    14%
  • Cholesterol:
    103
    34%

Based on a 2,000 calorie diet

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