Cakes: Moist Zucchini Cake

By JoFClark

Ingredients

• 2 cups of finely greater zucchini
• 1 cup oil
• 1 1/2 cups sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 t vanilla extract
• 2 1/2 cups self rising flour
• 2 t ground cinnamon
• 1/2 t salt
• 1 can (8ounces) crushed pineapple, drained
• 1 cup chopped pecans
• Cream Cheese Frosting
• 1 package (8 ounces) of cream cheese, softened
• 2 cups confectioners sugar
• 2 t vanilla extract

Preparation

Step 1

Preheat oven to 350 degrees
In a large bowl combine the oil, sugar, brown sugar, vanilla, salt, cinnamon and eggs
Add flour slowly and mix well
Add zucchini, drained pineapple and pecans
Pour into greased 13" by 9 " pan
Bake at 350 degrees for 45-55 minutes or until dark golden brown and cake springs back when lightly touched
Allow to cool before frosting
Store in refrigerator

Cream Cheese Frosting
Cream butter and cream cheese until well blended
Add confectioners sugar a little at a time
Add vanilla flavoring
Spread over cooled cake