Cake Central › Recipes › Zucchini Cake I

Zucchini Cake I

Very moist cake, similar to carrot cake.

Zucchini Cake I


  • 3 cups all-purpose flour 3 cups white sugar 1 teaspoon salt 1 1/2 teaspoons baking soda 1 teaspoon baking powder 2 1/2 teaspoons ground cinnamon 1 teaspoon vanilla extract 4 eggs 1 1/2 cups vegetable oil 3 cups grated zucchini 1 (8 ounce) package cream cheese 1/2 cup butter 2 cups confectioners' sugar 2 teaspoons vanilla extract


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

2 In a medium size 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 at 325 degrees F (165 degrees C) for 25 minutes. Allow cakes to cool in pans. Stack and frost into a 3 layer cake using Cream Cheese Frosting.

5 To Make Frosting: Cream together the cream cheese, butter or margarine. Add the confectioner's sugar, a little at a time. Add 2 teaspoons vanilla and mix well. Spread on cool cake layers.


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Cake Central › Recipes › Zucchini Cake I