Zucchini Cake I recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 3 cups all-purpose flour 3 cups white sugar 1 teaspoon salt 1 ½ teaspoons baking soda 1 teaspoon baking powder 2 ½ teaspoons ground cinnamon 1 teaspoon vanilla extract 4 eggs 1 ½ cups vegetable oil 3 cups grated zucchini 1 (8 ounce) package cream cheese, room temperature ½ cup butter, room temperature 2 cups confectioners' sugar, sifted 2 teaspoons vanilla extract
Nutrition Info
- 794.4 caloriescarbohydrate: 96.1 gcholesterol: 102.9 mgfat: 43.7 gfiber: 1.4 gprotein: 7.2 gsaturatedFat: 13.1 gservingSize: -sodium: 528.9 mgsugar: 70.5 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Cake I
Directions
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Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
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.
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.
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.