Zucchini cake with cream cheese frosting

12 Servings

Ingredients

Quantity Ingredient
2 cups Sugar
1 cup Oil
3 Eggs
2 cups Flour
1 teaspoon Baking soda
1 teaspoon Salt
1 tablespoon Ground cinnamon
2 cups Zucchini, shredded unpeeled, packed
1 cup Finely chopped nuts
1 tablespoon Vanilla
3 cups Powdered sugar; sifted
6 ounces Cream cheese; softened
5 tablespoons Butter or margarine
1 teaspoon Lemon extract

Directions

CREAM CHEESE FROSTING

Beat sugar, oil and eggs at medium speed in electric mixer bowl 4 minutes.

Sift flour with soda, salt and cinnamon. Fold zucchini and nuts into sugar mixture. Fold in flour mixture and vanilla, blending thoroughly. Turn batter into well-greased 10-inch tube pan. Bake at 350F 60 to 65 minutes.

Cool in pan on rack 15 minutes or longer. Remove from pan and cool cake thoroughly on rack.

To make frosting, beat powdered sugar, cream cheese margarine, and lemon extract until thoroughly blended. Spread over cooled cake.

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