Zucchini cake

29 Jul

I had gotten some zucchinis from the csa and had no idea what to do with them! Last year I made a frosted bars. This time I wanted to do something different. I found this recipe on allrecipes. It was ok when it was warm and just out of the oven, but when they weren’t gone a few days later we said goodbye to them!


zucchini cake
adapted from allrecipes


3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 eggs
3/4 cups vegetable oil
1/4 plain applesauce
3 cups grated zucchini
1 (8 ounce) package cream cheese
1/2 cup butter
2 cups confectioners’ sugar
2 teaspoons vanilla extract


Preheat oven to 325 degrees F. Lightly grease and flour 9×13 pan.
In a medium size bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
In another bowl beat eggs, vegetable oil, applesauce, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pan.
Bake at 325 degrees F for 45-60 minutes. Allow cakes to cool in pan. frost using Cream Cheese Frosting.

To Make Frosting: Cream together the cream cheese, butter or margarine. Add the confectioner’s sugar, a little at a time. Add 2 teaspoons vanilla and mix well. Spread on cool cake.


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