Zucchini Cake I By Anonymous recipe Comments | 0 Favorites | 19 Print Very moist cake, similar to carrot cake. Zucchini Cake I Ingredients 3 cups all-purpose flour3 cups white sugar1 teaspoon salt1 1/2 teaspoons baking soda1 teaspoon baking powder2 1/2 teaspoons ground cinnamon1 teaspoon vanilla extract4 eggs1 1/2 cups vegetable oil3 cups grated zucchini1 (8 ounce) package cream cheese1/2 cup butter2 cups confectioners’ sugar2 teaspoons vanilla extract Instructions 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.