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Zucchini Cake

Name: Zucchini Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10-12 servings.
Ingredients: 3 cups all-purpose flour; 3 cups sugar; 2-1/2 teaspoons ground cinnamon; 1-1/2 teaspoons baking soda; 1 teaspoon salt; 1-1/2 cups vegetable oil; 4 large eggs, lightly beaten; 1 teaspoon vanilla extract; 3 cups shredded zucchini; 1 cup chopped walnuts; FROSTING:; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 3-3/4 to 4 cups confectioners' sugar; 1 teaspoon vanilla extract

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Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 30 min.

Makes

10-12 servings

Updated: Oct. 21, 2022

This recipe came from my mother, whom I still proclaim as one of the best cooks in the country! Every time I serve it, it brings back memories of all the good old-fashioned cakes she lovingly prepared.

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Ingredients

3 cups all-purpose flour
3 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups vegetable oil
4 large eggs, lightly beaten
1 teaspoon vanilla extract
3 cups shredded zucchini
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 to 4 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans.
Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.

Nutrition Facts

1 slice: 931 calories, 49g fat (13g saturated fat), 112mg cholesterol, 511mg sodium, 117g carbohydrate (87g sugars, 2g fiber), 10g protein.

Zucchini Cake

Ingredients

Directions

Nutrition Facts

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