Zucchini Cake with Cream Cheese Frosting Recipe

5 3 4
Publisher Photo

Zucchini Cake with Cream Cheese Frosting Recipe

Read Reviews
5 3 4
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 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 achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator. Yield: about 24 servings.
Originally published as Zucchini Cake in Quick Cooking March/April 2005, p20

Nutritional Facts

1 slice: 254 calories, 10g fat (2g saturated fat), 33mg cholesterol, 210mg sodium, 40g carbohydrate (31g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  3. 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.
Originally published as Zucchini Cake in Quick Cooking March/April 2005, p20

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forZucchini Cake with Cream Cheese Frosting

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kpdaniels User ID: 3924790 68017
Reviewed Sep. 3, 2012

"awesome"

MY REVIEW
PSWH User ID: 1564174 148899
Reviewed Aug. 10, 2012

"cake was very tasty, it took longer than the 25 min. that was suggested to bake."

MY REVIEW
Kris Countryman User ID: 1858674 157609
Reviewed Aug. 16, 2011

"This is a very moist and yummy cake."

Loading Image