“Very moist cake, similar to carrot cake.” - by Suzzane Stull
Ingredients
Adjust Servings
Original recipe yields 1 9-inch cake
Directions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
- In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
- In another bowl, beat eggs, vegetable oil, 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 pans.
- Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.
- To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.
Nutrition
Amount Per Serving (12 total)
- Calories
- 794 cal
- 40%
- Fat
- 43.7 g
- 67%
- Carbs
- 96.1 g
- 31%
Based on a 2,000 calorie diet
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Reviews (73)
Rate This Recipe
"Thought making this in three layers was too much work, so put in a 9x13 pan. Came out just great, and much simpler. Was a very moist tasty cake. Took to work & was a big hit with everyone. Will Defini..." See moretely try again!!!"
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