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Ingredients Jump to Instructions ↓

  1. 2 c Sugar

  2. 1 c Oil

  3. 3 Eggs

  4. 2 c Flour

  5. 1 ts Baking soda

  6. 1 ts Salt

  7. 1 tb Ground cinnamon

  8. 2 c Zucchini; shredded Unpeeled; packed

  9. 1 c Finely chopped nuts

  10. 1 tb Vanilla --cream cheese frosting--

  11. 3 c Powdered sugar; sifted

  12. 6 oz Cream cheese; softened

  13. 5 tb Butter or margarine

  14. 1 ts Lemon extract

Instructions Jump to Ingredients ↑

  1. Beat sugar, oil and eggs at medium speed in electric mixer bowl 4 minutes. Sift flour with soda, salt and cinnamon. Fold zucchini and nuts into sugar mixture. Fold in flour mixture and vanilla, blending thoroughly. Turn batter into well-greased 10-inch tube pan. Bake at 350F 60 to 65 minutes. Cool in pan on rack 15 minutes or longer. Remove from pan and cool cake thoroughly on rack. To make frosting, beat powdered sugar, cream cheese margarine, and lemon extract until thoroughly blended. Spread over cooled cake. Created by: Clifton's, Los Angeles (C) 1992 The Los Angeles Times --

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