Publisher Photo
Publisher Photo
This recipe came from my mother, whom I still proclaim as one of the best cooks in the country! Every time I serve it, it brings back memories of all the good old-fashioned cakes she lovingly prepared.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 3 cups all-purpose flour
  • 3 cups sugar
  • 2-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/2 cups vegetable oil
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 3 cups shredded zucchini
  • 1 cup chopped walnuts
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 to 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans.
Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake. Yield: 10-12 servings.
Originally published as Zucchini Cake in Bountiful Harvest Cookbook 1994, p18

Nutritional Facts

1 slice: 931 calories, 49g fat (13g saturated fat), 112mg cholesterol, 511mg sodium, 117g carbohydrate (87g sugars, 2g fiber), 10g protein.

  • 3 cups all-purpose flour
  • 3 cups sugar
  • 2-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/2 cups vegetable oil
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 3 cups shredded zucchini
  • 1 cup chopped walnuts
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 to 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  1. In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans.
  2. Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake. Yield: 10-12 servings.
Originally published as Zucchini Cake in Bountiful Harvest Cookbook 1994, p18

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

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
Jessier User ID: 7699276 249670
Reviewed Jun. 21, 2016

"Sounds so good I am going to try it."

Loading Image