Zucchini Cake
Yield
1 cakePrep
25 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 1 | cup |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
cinnamon
ground |
|
| 2 | cups |
zucchini
shredded, unpeeled, packed |
|
| 1 | cup |
nuts
finely chopped |
|
| 1 | tablespoon |
vanilla extract
|
|
| Cream cheese frosting | |||
| 3 | cups |
powdered sugar
sifted |
|
| 6 | ounces |
cream cheese
softened |
|
| 5 | tablespoons |
butter
or margarine |
|
| 1 | teaspoon |
lemon extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 237 | ml |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
cinnamon
ground |
|
| 473 | ml |
zucchini
shredded, unpeeled, packed |
|
| 237 | ml |
nuts
finely chopped |
|
| 15 | ml |
vanilla extract
|
|
| Cream cheese frosting | |||
| 7.1E+2 | ml |
powdered sugar
sifted |
|
| 173.4 | ml/g |
cream cheese
softened |
|
| 75 | ml |
butter
or margarine |
|
| 5 | ml |
lemon extract
|
*
|
Directions
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 350℉ (180℃). 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.
