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Zucchini Cake Recipe

100% would make again

This recipe came from my mother, whom I still proclaim as one of the best cooks in the country! Every time I serve it, it brings back memories of all the good old-fashioned cakes she lovingly prepared.

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10-12 Servings
Prep: 30 min. Bake: 30 min.

Ingredients

3 cups all-purpose flour
3 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups vegetable oil
4 eggs, lightly beaten
1 teaspoon vanilla extract
3 cups shredded zucchini
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 to 4 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans.
Bake at 325° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 slice) equals 931 calories, 49 g fat (13 g saturated fat), 112 mg cholesterol, 511 mg sodium, 117 g carbohydrate, 2 g fiber, 10 g protein.

Zucchini Cake published in Bountiful Harvest Cookbook , p18