Thursday, September 2, 2010

Zucchini Cake

Mmmmm, this was the perfect fall treat! Tastes a lot like zucchini bread, but with a cakey texture and a little sweeter. Can't forget the cream cheese frosting on top!

3 cups all-purpose flour
3 cups white sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini

  1. Preheat oven to 350 degrees. Lightly grease and flour 9 x 13 in pan.
  2. In a medium size bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
  3. In another bowl beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pan.
  4. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean. Allow cake to cool and frost with cream cheese frosting.
Cream Cheese Frosting:

8 tbsp. softened margarine or butter
1 1/2 c. powdered sugar
1/4 c (2 oz.) cream cheese
1/2 tsp. vanilla
1/8 tsp. salt

Beat all ingredients together and frost.

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