Zucchini Cake
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 10-12 servings.
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.
Ingredients
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3 cups all-purpose flour
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3 cups sugar
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2-1/2 teaspoons ground cinnamon
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1-1/2 teaspoons baking soda
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1 teaspoon salt
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1-1/2 cups vegetable oil
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4 large eggs, lightly beaten
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1 teaspoon vanilla extract
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3 cups shredded zucchini
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1 cup chopped walnuts
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FROSTING:
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1 package (8 ounces) cream cheese, softened
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1/2 cup butter, softened
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3-3/4 to 4 cups confectioners' sugar
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1 teaspoon vanilla extract
Directions
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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.
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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.
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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.
Nutrition Facts
1 slice: 931 calories, 49g fat (13g saturated fat), 112mg cholesterol, 511mg sodium, 117g carbohydrate (87g sugars, 2g fiber), 10g protein.
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