zucchini cake

zucchini cake
  • Cake:
  • 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
  • Frosting:
  • 1 (8 ounce) package cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 2 cups confectioners' sugar, sifted
  • 2 teaspoons vanilla extract


  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
  2. In a medium 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 pans.
  4. Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.
  5. To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.

03/03/2017
zucchini cake, recipe PT15M PT1H 5 455 calories

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