Zucchini Cake I

Zucchini Cake I

97
Suzzane Stull 0

"Very moist cake, similar to carrot cake."

Ingredients 2 h 20 m {{adjustedServings}} servings 794 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 794 kcal
  • 40%
  • Fat:
  • 43.7 g
  • 67%
  • Carbs:
  • 96.1g
  • 31%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 529 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
  2. In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
  3. 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.
  4. 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.
  5. 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.
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Reviews 97

  1. 112 Ratings

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BOBOBEARZOE
9/7/2004

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 Definitely try again!!!

AmateurChef
6/18/2006

I can't get enough of this cake. Everytime I bake it I add something different. Coconut, currants, walnuts, raisins. Also, I only use 2 cups of brown sugar and 3/4 cup of oil.

JOALICEMONROY
8/7/2003

Fantastic! Everyone loved it. I made it in a 13"x9" pan instead of 3 layers and it baked up moist & delicious. It's a new family favorite.