ZUCCHINI CAKE (By Suzzane Stull)

this is a very moist cake, similar to carrot cake, iced with cream cheese frosting..

ZUCCHINI CAKE (By Suzzane Stull)
ZUCCHINI CAKE (By Suzzane Stull)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cup all-purpose flour

  • 3

    cups white sugar

  • 1

    tsp. salt

  • 1 1/2

    tsp. baking soda

  • 1

    tsp. baking powder

  • 2 1/2

    tsp. ground cinnamon

  • 1

    tsp. vanilla extract

  • 4

    eggs

  • 1 1/2

    cups vegetable oil

  • 3

    cups grated zucchini

  • FROSTING:

  • 1

    (8 oz.) package cream cheese, room temperature

  • 1/2

    cup butter, room temperature

  • 2

    cups confectioner's sugar, sifted

  • 2

    tsp. vanilla extract

Directions

1. Preheat oven to 325 deg. 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 tsp. vanilla extract together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini Pour batter into prepared pans. 4. Bake 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. 5. To 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 tsp. vanilla. Spread between cake layers and stack to make a 3-layer cake.

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