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Zucchini Cake Recipe

Zucchini Cake Recipe photo by Taste of Home

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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

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Zucchini Cake Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 20-24 Servings

20 35 55

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 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.

Nutritional 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.

Originally published as Zucchini Cake in Taste of Home August/September 1997, p31

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Reviews for Zucchini Cake

Zucchini Cake

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(11-18) of 18 reviews

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Reviewed on Jul. 19, 2010 by abakerof4

Ive made this cake for the last 13 years. Its a winner! I have a firend that started growing zucciini just to make this cake!

Reviewed on Jul. 18, 2010 by Laura Cramer

I've been making this recipe since '97 when this was originally published in Taste of Home. It is the just delicious!

Reviewed on Jul. 12, 2010 by happyian

Looks good to try, but always remember that you can sub. the oil for applesauce. It's just as good without the extra fat!

Reviewed on Oct. 23, 2009 by mwest0216

Thinking of trying it but w/ two cups sugar and a whole cup of oil this is obviously not from this century! Is there a lighter version?

Reviewed on Aug. 10, 2009 by GailAD

Reviewed on Aug. 09, 2009 by BasketCase61

Excellent! Only thing I changed was in the frosting. I thought it was a bit too sweet but could use more cream cheese flavor so I doubled the cream cheese but added just another 1/4-1/2 c. of powdered sugar for texture.

Reviewed on Jul. 27, 2009 by Kristy19

amazing!

Reviewed on Dec. 20, 2008 by lssrls@yahoo.com

This is very good !!!

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