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Zucchini Cake

Source: Allrecipes.com

You can also make cupcakes or two 9x9-inch cakes.

Ingredients

  • 2 c. all-purpose unbleached white flour
  • ½ t. salt
  • 1 t. baking soda
  • ¾ t. baking powder
  • 1-3/4 t. ground cinnamon
  • 1 c. canola oil (or ½ oil and ½ c. applesauce)
  • 2 c. white sugar
  • 2 eggs and 1 egg white
  • 1 t. vanilla
  • 2 c. grated zucchini
  • raisins, optional
  • chopped walnuts, optional

Cream Cheese Frosting

  • 8 oz. low-fat cream cheese
  • 1/3 c. butter, room temperature
  • 1-1/2 c. powdered sugar, sifted
  • 1-1/4 t. vanilla

Instructions

Preheat oven to 325 degrees. Lightly grease and flour (3) 9-inch round cake pans or a 9x13” cake pan.

In a medium bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Mix well.

In another bowl, beat eggs, oil (applesauce if using), sugar and vanilla. Pour egg mixture into flour mixture and mix well. Stir in shredded zucchini along with raisin and walnuts if desired.

If using round pans, bake for about 25 minutes or until toothpick inserted in each layer comes out clean. If using a 9 x 13-inch pan, bake longer. Cool completely.

Frosting: Beat cream cheese and butter until smooth.

Add powdered sugar, a little at a time and beat until smooth. Stir in vanilla.

Spread between cake layers and stack to make a 3-layer cake, or frost top of a 9 x 13-inch cake..

NOTE: If using two 9 x 9-inch pans, Bake for about 35 minutes or until toothpick inserted comes out clean. Cupcakes will take about 20 minutes.