Zucchini Spice Cake
- Makes: 15 servings
- Prep 35 mins
- Bake 45 mins
Ingredients
-
2
cups
all-purpose flour
-
2
cups
granulated sugar
-
1
tablespoon
ground cinnamon
-
2
teaspoons
baking soda
-
1
teaspoon
salt
-
1/2
teaspoon
baking powder
-
3
eggs
-
2
cups
finely shredded zucchini
-
1
cup
cooking oil
-
1
tablespoon
vanilla
-
1
cup
chopped nuts (optional)
-
Cream Cheese Frosting (see recipe below)
Directions
- Grease and lightly flour a 13x9x2-inch baking pan. Set aside.
- In large mixing bowl, stir together flour, granulated sugar, cinnamon, baking soda, salt, and baking powder.
- Add eggs, zucchini, oil, and the vanilla. Beat on low speed with an electric mixer until combined; beat 1 minute on medium speed. Stir in nuts, if you like. Pour batter into pan.
- Bake in a 350 degree F oven 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake thoroughly in the pan on a wire rack.
- Prepare Cream Cheese Frosting. Spread it over the cooled cake. Store in refrigerator. Makes 15 servings.
Cream Cheese Frosting
Ingredients
- 1
3 -
ounce
package
cream cheese (softened at room temperature)
- 1/3
cup
butter
- 1
teaspoon
vanilla
- 3
cups
sifted powdered sugar
- 1 - 2
tablespoons
milk
Directions
- In a medium mixing bowl, beat with an electric mixer until combined: cream cheese, butter, and vanilla. Gradually beat in powdered sugar until smooth; beat in enough milk (1 to 2 tablespoons) to make a fluffy frosting.
Nutrition Facts
(Zucchini Spice Cake)
Servings Per Recipe 15, carb. (g) 60, Fat, total (g) 22, cal. (kcal) 443, chol. (mg) 60, fiber (g) 1, sodium (mg) 395