-
-
My review
Zucchini Cake I
Suzzane Stull
"Very moist cake, similar to carrot cake."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 20 m servings 794 calsOriginal recipe yields 12 servings (1 9-inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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 Facts
Per Serving: 794 calories; 43.7 g fat; 96.1 g carbohydrates; 7.2 g protein; 103 mg cholesterol; 529 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 121139 Ratings
-
-
-
-
-
Most helpful positive review
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 ...
Most helpful critical review
8/8/2004
Sorry to say this was not a favorite for me. Pans were sticky and hard to remove. Cake too sticky and doughy. Thanks anyway.
Most helpful
Most positive
Least positive
Newest
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 ...
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.
8/25/2002
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.
8/8/2005
I loved this cake. Made it for my brother-in-law's birthday and it was a hit. I made a few adjustments. I cut the sugar to 2 1/2 cups and used turbinado sugar. I added 1 1/2 cups of currants...
10/4/2009
This was the best zucchini cake I've ever had and the cream cheese frosting is to die for! I made it in a 13x9" pan and increased the baking time to approx. 55 min. Greasing and flouring the p...
12/9/2000
the only and i repeat only hard thing about this cake to make was to grate the zuccini. it was moist light and delicious. Thanks
9/12/2011
OMG! This cake is soooo good. I followed another reviewer's advice and used 2 cups brown sugar instead of 3 cups white sugar and 3/4 cup oil instead of 1 1/2 cups oil. BEST CAKE EVER. The brown ...
11/29/2007
I love this cake and so did my family. It freezes beautifully. I made extra and froze in single serving sizes so it's easy to go for lunches etc. It's great with or without cream cheese frost...
8/19/2009
Easy to make, cake stayed moist. My worker said that it was the best thing I've ever baked. I just made it using a 9x13 pan versus 3 9" rounds.. required a longer baking time, but well worth it!