Zucchini Cake
A moist, delicious cake made with zucchini, cinnamon, and a fantastic cream cheese frosting.
Yield: 18
Calories: 310kcal
Materials
Cake:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp. ground cinnamon
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup vegetable oil
- 4 large eggs
- 2 cups zucchini, grated
- 1/2 cup walnuts or pecans, chopped (optional)
Frosting:
- 8 oz. cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 - 2 Tbsp. milk
- 1 tsp. vanilla extract
- 2 cups powdered sugar
- Added chopped walnuts for decorating
Instructions
Cake:
- Preheat oven to 350° and grease a 13 x 9" baking dish.
- In large bowl, add flour, sugar, cinnamon, salt, baking powder, and baking soda. Whisk until combined.
- In separate bowl, mix together eggs and oil. Add egg mixture to flour mixture, mix together. Add zucchini, and walnuts if using, and mix until thoroughly combined.
- Pour into prepared baking dish and bake for 35 - 40 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack before frosting.
Frosting:
- Beat cream cheese and butter until smooth and creamy. Stir in 1 tablespoon milk and vanilla. Add powdered sugar, mix thoroughly. If too thick, add another tablespoon of milk to thin it out.
- Spread frosting over cake. This recipe makes enough if you want to do a little decorating (piping). Top with additional walnuts if desired. Keep refrigerated. Enjoy!
Nutrition
Calories: 310kcal | Carbohydrates: 51g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 245mg | Potassium: 106mg | Fiber: 1g | Sugar: 36g | Vitamin A: 339IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg