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sheilajoyce_gw

For Those of You Planting Zucchini---

12 years ago

This zucchini cake recipe is absolutely delicious! I have had it for so long that I do not remember where it came from. It is moist and tastes similar to carrot cake, and you can use young or big old tough zucchini. I am baking it today to take to my brother's BBQ tomorrow, so I thought I would share the recipe.

ZUCCHINI CAKE

2 c sugar
1 c cooking oil
3 eggs
2 c flour
1 tsp baking soda
1 tsp salt
1 Tbsp ground cinnamon
2 c shredded, unpeeled zucchini, packed (about 3 smaller ones)
1 c very finely chopped walnuts (best to chop in the food processor)
1 Tbsp vanilla
Cream Cheese Frosting

Scrub zucchini skin well to remove all grit before shredding it--use a vegetable brush if you have one.

Mix sugar, oil and eggs on medium speed of mixer for 4 minutes. Fold shredded zucchini, nuts and vanilla into sugar mixture. Sift dry ingredients and fold into batter. Bake in a greased tube pan at 350 degrees for 60 to 65 minutes. Cool in pan on cooling rack 20 minutes and turn out on rack to finish cooling.

Cream Cheese Frosting

3 c powdered sugar, sifted
2 (3 oz) packages of cream cheese, softened to room temperature
5 Tbsp butter, softened
1 tsp lemon extract.

Beat thoroughly and frost your cake.

This post was edited by sheilajoyce on Mon, May 12, 14 at 23:43

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