Ingredients Jump to Instructions ↓

  1. 2-1/2 cups all-purpose flour

  2. 2 cups sugar

  3. 1-1/2 teaspoons ground cinnamon

  4. 1 teaspoon salt

  5. 1/2 teaspoon baking powder

  6. 1/2 teaspoon baking soda

  7. 1 cup vegetable oil

  8. 4 eggs

  9. 2 cups shredded zucchini

  10. 1/2 cup chopped walnuts, optional FROSTING:

  11. 1 package (3 ounces) cream cheese, softened

  12. 1/4 cup butter, softened

  13. 1 tablespoon milk

  14. 1 teaspoon vanilla extract

  15. 2 cups confectioners' sugar Additional chopped walnuts, optional

Instructions Jump to Ingredients ↑

  1. In a 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. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a small 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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