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Ingredients
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 3 cups |
| salt: 1 tsp |
| baking soda: 1 1/2 tsp |
| baking powder: 1 tsp |
| ground cinnamon: 2 1/2 tsp |
| vanilla extract: 1 tsp |
| eggs: 4 |
| vegetable oil: 1 1/2 cups |
| zucchini squash (grated): 3 cups |
| cream cheese: 1 8oz package |
| salted butter: 1/2 cup |
| powdered sugar (unsifted): 2 cups |
| vanilla extract: 2 tsp |
Zucchini Cake I
Credit: AllRecipes
User rating:
"Very moist cake, similar to carrot cake."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9 inch round cake pans.
- In a medium size bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
- In another bowl beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.
- Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow cakes to cool in pans. Stack and frost into a 3 layer cake using Cream Cheese Frosting.
- To Make Frosting: Cream together the cream cheese, butter or margarine. Add the confectioner's sugar, a little at a time. Add 2 teaspoons vanilla and mix well. Spread on cool cake layers.