Print Options

Back to Zucchini Cake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Zucchini Cake

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.

24 ServingsPrep: 30 min. Bake: 20 min. + cooling

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

2 of 2

Zucchini Cake (continued)

Directions (continued)

achieve spreading consistency. Frost cake and cut into squares.
Store leftovers in the refrigerator. Yield: about 24 servings.

Nutrition 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.