Rating: 4.5 stars
171 Ratings
  • 5 star values: 129
  • 4 star values: 29
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 2

Very moist cake, similar to carrot cake.

Recipe Summary

prep:
25 mins
cook:
25 mins
additional:
1 hr 30 mins
total:
2 hrs 20 mins
Servings:
12
Yield:
1 9-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.

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  • 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 Facts

794 calories; protein 7.2g; carbohydrates 96.1g; fat 43.7g; cholesterol 102.9mg; sodium 528.9mg. Full Nutrition
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