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Zucchini Cake

Zucchini Cake
What gardener doesn't have extra zucchini? When it's abundant, I shred and freeze plenty so I have it on hand to bake this moist sheet cake all year long. The cream cheese frosting is yummy, and the big panful always goes fast at picnic or potluck. —Marie Hoyer, Hodgenville, Kentucky
20-24 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 2 cups shredded zucchini
  • 2 cups sugar
  • 1 cup canola oil
  • 4 eggs
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chopped walnuts, optional
  • FROSTING:
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • Additional chopped walnuts, optional

Directions

  • In a large bowl, beat the zucchini, sugar, oil and eggs until well
  • blended. Combine the flour, cinnamon, salt, baking powder and baking
  • soda; gradually beat into zucchini mixture until blended. 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
© Taste of Home 2013

2 of 2

Zucchini Cake (continued)

Directions (continued)

  • out clean. Cool.
  • For frosting, in a small bowl, beat the 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.
Nutrition Facts: 1 serving (1 piece) equals 275 calories, 13 g fat (3 g saturated fat), 45 mg cholesterol, 174 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013