Zucchini Cake I Recipe
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Zucchini Cake I

By: Suzzane Stull  
"Very moist cake, similar to carrot cake."

Rating: This weblink has been rated 43 times with an average star rating of 4.5 Read Reviews (38)

Rate/Review | 711 people have saved this

 

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Original Recipe Yield 1 -3 layer 9 inch cake
 

Ingredients

  • 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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 795 | Total Fat: 43.7g | Cholesterol: 112mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 7, 2004 by BOBOBEARZOE 
Thought making this in three layers was too much work, so put in a 9x13 pan. Came out just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2006 by AmateurChef 
I can't get enough of this cake. Everytime I bake it I add something different. Coconut,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2003 by JOALICEMONROY 
Fantastic! Everyone loved it. I made it in a 13"x9" pan instead of 3 layers and it baked up... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2005 by TRACEYRED 
I loved this cake. Made it for my brother-in-law's birthday and it was a hit. I made a few... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2003 by KABB 
the only and i repeat only hard thing about this cake to make was to grate the zuccini. it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2007 by LinF 
I love this cake and so did my family. It freezes beautifully. I made extra and froze in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2009 by AWindyCindy 
Easy to make, cake stayed moist. My worker said that it was the best thing I've ever baked. I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by DON ROBERTSON 
I followed the recipe to a tee did not turn out like I thought it would. It was very moist but... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2004 by MONNALIKI 
Sorry to say this was not a favorite for me. Pans were sticky and hard to remove. Cake too... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2003 by TEATOOTSIE 
This recipe is a real family pleaser. It tastes just like carrot cake. I shared this cake... MORE

 
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