Recipes: Zucchini Cake

 

Flickr Photo Credit: Semarr

This one’s from Taste of Home magazine. I sometimes include shredded carrot as well.

2 1/2 cups flour, 2 cups sugar, 1 1/2 tsp cinnamon, 1 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 cup vegetable oil (you could replace half of this with apple sauce), 4 eggs, 2 cups shredded zucchini, 1/2 cup chopped walnuts (optional).

Combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs. Add to dry ingredients and mix well. Add zucchini and stir until just combined, then fold in walnuts. Pour into a greased 13 x 9 x 2 baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean. Cool.

For the frosting: 1 3-ounce package of softened cream cheese, 1/4 cup softened butter or margarine, 1 tbsp milk, 1 tsp vanilla, 2 cups confectioner’s sugar. Beat cream cheese, butter, milk and vanilla until smooth. Add confectioner’s sugar and mix well. Frost the cake and sprinkle with extra chopped walnuts if desired.

I like this cake for summer picnics and pot luck gatherings. It always goes fast.