Monday, August 18, 2008

ZUCCHINI CAKE


~ Taste of Home, Collector’s Edition

2-1/2 c. all-purpose flour
2 c. sugar
1-1/2 t. cinnamon
1 t. salt
1/2 t. baking powder
1/2 t. baking soda
1 c. vegetable oil
4 eggs
2 c. shredded zucchini
1/2 c. chopped walnuts (optional)

FROSTING
3 oz. cream cheese, softened
1/4 c. butter or margarine, softened
1 T. milk
1 t. vanilla extract
2 c. confectioner’s sugar
additional chopped walnuts (optional)

Heat oven to 350 degrees. 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 greased 13x9-inch baking pan. Bake 35 – 40 minutes or until a toothpick inserted in 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.

Notes: I never use nuts and get rave reviews from everyone I’ve served this to. I've also made this cake as cupcakes, baking two dozen at 375 degrees for 20 minutes. 

2 comments:

Mathia Family said...

Do you have just a zucchini Bread recipe?

BETHANY said...

Rachelle-
I have a few more zuke recipes and I'll post the bread one later today. I'm trying to start off with the recipes that people most frequently request. :)