Recipes

[lavendersage]

This is a tasty, moist cake that I first started making in 2000.

Zucchini Cake

2 1/2 cups all purpose flour
2 cups sugar
1 1/2 tsp. cinnamon ( I use less- personal preference)
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup vegetable oil ( I use 1/2 cup oil plus 1/2 cup sour cream, 1/2 cup applesauce or 1/2 cup plain yogurt)
4 eggs
2 cups shredded zucchini (skin on)
1/2 cup chopped walnuts
1 tsp. vanilla

Frosting

1 package (3 oz.) cream cheese, softened
1 /4 cup butter, softened
1 T milk
1 tsp. vanilla
2 cups powdered sugar
additional chopped walnuts

In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts. Pour into a greased 9 x 13 baking pan. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth. Add powdered sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator.

from TOH magazine