Zucchini Cake Recipe

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Cindy West of Marshalltown, Iowa fixes this moist snack cake topped with sweet cream cheese frosting. "Squares of this cake freeze extremely well," she notes.

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Zucchini Cake Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 24 Servings

30 20 50

Ingredients

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

Directions

In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator. Yield: about 24 servings.

Nutritional Facts 1 serving (1 slice) equals 254 calories, 10 g fat (2 g saturated fat), 33 mg cholesterol, 210 mg sodium, 40 g carbohydrate, trace fiber, 2 g protein.

Originally published as Zucchini Cake in Quick Cooking March/April 2005, p20