Zucchini Cake with Cream Cheese Frosting Recipe

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Zucchini Cake with Cream Cheese Frosting Recipe

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5 4 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

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MY REVIEW
Pam User ID: 9233122 271533
Reviewed Aug. 8, 2017

"I was very disappointed in the amount of batter for the size pan you have in recipe. I reduced the pan size to a regular 13x9 cake pan. There was only 4 cups batter and for a 15x10x1 you need 8 cups. I don't see anywhere that says to double the recipe for that size pan. It's in the oven, will let you know how it turns out :)"

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."

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