Monday, August 18, 2008


~ 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)

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. 


Mathia Family said...

Do you have just a zucchini Bread recipe?

BETHANY said...

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. :)