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Zucchini Cake

Courses: Dessert
Serves: 20 people

Recipe Ingredients

2 1/2 cups 156g / 5.5ozAll-purpose flour
2 cups 396g / 13ozSugar
1 1/2 teaspoons 7.5mlGround cinnamon
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlBaking powder
1/2 teaspoon 2.5mlBaking soda
1 cup 237mlVegetable oil
4   Eggs
2 cups 474mlShredded zucchini
1/2 cup 73g / 2.6ozWalnuts - chopped - optional
  Frosting
1   Cream cheese - softened
1/4 cup 49g / 1.7ozButter or margarine - softened
1 tablespoon 15mlMilk
1 teaspoon 5mlVanilla extract
2 cups 396g / 13ozConfectioners' sugar
  Additional walnuts - chopped - optional

Recipe Instructions

In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda.

Combine oil and eggs; add to dry ingredients and mix well.

Add zucchini; stir until thoroughly combined. Fold in walnuts if desired. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.

Bake at 350F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.

For frosting, in a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth.

Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 20-24 servings.

Source:
Taste of Home Aug/Sept '97

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