Making Zucchini Cake

Sep
21

Post by community member:

Zucchini. Cake. Delicious.

We are vegetable lovers around here, which is a good thing because without them I would starve. But this isn’t just a veggie, it’s a veggie cake.

This recipe is also the one that I use for carrot cake, or a carrot/zucchini combination. I wrote it down on a recipe card about 8 years ago and have no idea where I copied it down from, but it could have been anywhere. I’m sorry that I can’t give its source the recognition it deserves.

Let’s make cake!

How to make Zucchini Cake:

1 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups shredded zucchini

Mix sugar, oil and eggs.

Add flour, baking soda, cinnamon and salt.

Cinnamon-y goodness.

Add shredded zucchini. Mix well.

Pour into 2 8-inch pans sprayed with cooking spray.

Bake at 350-degrees 30 to 35 minutes.

While the cake was baking I made some cream cheese icing.

How to make Cream Cheese Icing:

1/2 cup butter, room temperature
2 8-ounce packages cream cheese, room temperature
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped nuts, optional

Mix cream cheese and butter until thoroughly combined, add vanilla. Mix in powdered sugar. I added nuts to mine, but that is totally optional.

Spread a little of the icing onto your cake plate. This keeps the cake from sliding around and flying off onto the floor when your two-year-old helps out by bringing you the cake later. Experience tells me this. Live and learn my friends.

When the cake is completely cooled, put one of the cake layers onto the cream cheesy goodness. Upside down here people. It’ll help your cake be level when you get all done.

Schmooze on some icing and try to take an un-blurry picture with sticky icing hands.

Slap on the top layer, upside down again.

Pile on the rest of the frosting and cover the top and sides evenly.

There you have it. One iced zucchini cake. Easy peasy lemon squeezy.

Go make one today!

Get the handy print page and save this to your recipe box here:
Zucchini Cake.


Charley blogs at Cooke’s Frontier.

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Comments

  1. CindyP says:

    OMGoodness, Charley, that looks DELICIOUS!!! I want one right now — it’s 6:20 a.m. Maybe for brunch…. at least the frosting for a bagel maybe?

    Great post, Charley!

  2. Dede ~ wvhomecanner says:

    6:52 AM and drooling LOL. Can’t ever go wrong with cream cheese frosting 🙂

  3. KentuckyFarmGirl says:

    YUM! YUM! and YUM! Wish I had a piece of that with my coffee!

  4. charleycooke says:

    Thank you ladies! I wanted to give an additional tip: I grate and freeze zucchini in 3 cup portion sizes during the summer so that I can make this family favorite all winter long! It’s a great way to use up all the extra zucchini!

  5. pattyb says:

    Thank you Charley. I have 2 bowls of zucchini shredded that I wanted to make something beside zucchini bread. This sounds delicious. Also your hint about freezing 3 cup portion sizes is really
    helpfull.

    pattyb

  6. YvonneM says:

    Beautiful cake Charley! I have maybe a stupid question, do you use the same amount of carrots as you did the zucchini to make it as a carrot cake?

  7. charleycooke says:

    Yvonne, Not a stupid question! It’s always the same amount, 3 cups. I should have mentioned that they make a pretty good muffin if you leave them unfrosted, or are equally delicious as a frosted cupcake.

  8. YvonneM says:

    Thanks for the reply to my question. (And you gotta have that scrumptious frosting!)

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