The Best Zucchini Cake

From my friend Teri who has an obsession of cooking with Zucchini.

The Best Zucchini Cake
The Best Zucchini Cake

PREP TIME

50

minutes

TOTAL TIME

95

minutes

SERVINGS

15

servings

PREP TIME

50

minutes

TOTAL TIME

95

minutes

SERVINGS

15

servings

Ingredients

  • Cake:

  • 1 1/2

    cups granulated sugar

  • 1

    cup vegetable oil

  • 3

    eggs

  • 2

    cups flour

  • 2

    teaspoons ground cinnamon

  • 1

    teaspoon baking soda

  • 1

    teaspoon vanilla

  • 1/2

    teaspoon salt

  • 3

    cups shredded zucchini (most of on mondo summer zucchini)

  • 1

    cup coarsely chopped pecans

  • Cream Cheese Frosting:

  • 1

    8 oz package cream cheese, softened

  • 1/4

    cup butter, softened

  • 2 to 3

    teaspoons milk

  • 1

    teaspoon vanilla

  • 4

    cups powdered sugar

Directions

Heat oven to 350*F. Grease bottom and sides of a 13 x 9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in zucchini and pecans. Stir in flour, pour into pan(s). Bake 13 x 9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool round 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time on low speed until smooth and spreadable. Use all the frosting - makes a nice thick topping. I have people actually ask me to make this again.

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