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Zucchini Cake

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 1/2 cups 156g / 5 1/2oz All-purpose flour

    2. 2 cups 396g / 13oz Sugar

    3. 1 1/2 teaspoons 7 1/2ml Ground cinnamon

    4. 1 teaspoon 5ml Salt

    5. 1/2 teaspoon 2 1/2ml Baking powder

    6. 1/2 teaspoon 2 1/2ml Baking soda

    7. 1 cup 237ml Vegetable oil

    8. 4 Eggs

    9. 2 cups 474ml Shredded zucchini

    10. 1/2 cup 73g / 2.6oz Walnuts - chopped - optional Frosting

    11. 1 Cream cheese - softened

    12. 1/4 cup 49g / 1.7oz Butter or margarine - softened

    13. 1 tablespoon 15ml Milk

    14. 1 teaspoon 5ml Vanilla extract

    15. 2 cups 396g / 13oz Confectioners' sugar Additional walnuts - chopped - optional

    Instructions Jump to Ingredients ↑

    1. 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.

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