Zucchini Cake

This very moist, delicious cake is similar to carrot cake.

Yield

12 servings

Cake Ingredients

3 cups all-purpose flour
3 cups granulated (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 large eggs
1 1/2 cups vegetable oil
3 cups grated zucchini

Cream Cheese Frosting Ingredients

1 (8 ounce) package cream cheese, room temperature
1/2 cup butter or margarine
2 teaspoons vanilla extract
2 cups confectioners' (powdered) sugar

Directions

Preheat oven to 325°F (177°C). Lightly grease three 9-inch round cake pans with Pan Release or cooking spray.

In a medium size bowl combine the flour, baking soda, baking powder, cinnamon, sugar, and salt; mix well.

In another bowl beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter evenly into prepared pans.

Bake for 25 minutes, until cakes test done. Allow cakes to cool in pans for 5 to 10 minutes before removing to wire cooling racks to cool completely. Stack and frost into a 3 layer cake using Cream Cheese Frosting.

To make the frosting: In a medium bowl, beat together the cream cheese, butter and vanilla until creamy. Gradually, add the powdered sugar; mix well. Spread on cool cake layers.

Nutritional Information

Amount Per Serving: Calories: 795; Total Fat: 43.7 g; Cholesterol: 112 mg; Sodium: 549 mg; Total Carbs: 95.9 g (Dietary Fiber: 1.5 g); Protein: 7.2 g

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