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Zucchini Cake with Cream Cheese Frosting 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.
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 24 servings

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

Nutritional Facts

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

Directions

  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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Zucchini Cake with Cream Cheese Frosting

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(4)
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5 Star
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MY REVIEW
kpdaniels
Reviewed Sep. 3, 2012

"awesome"

MY REVIEW
PSWH
Reviewed Aug. 10, 2012

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

MY REVIEW
Kris Countryman
Reviewed Aug. 16, 2011

"This is a very moist and yummy cake."

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