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Zucchini Cake I
SUBMITTED BY:
Suzzane Stull
PHOTO BY:
Cooknmama2
"Very moist cake, similar to carrot cake."
RECIPE RATING:
Read Reviews
(22)
Review/Rate This Recipe
Original recipe yield 1 -3 layer 9 inch cake
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9 inch round cake pans.
In a medium size bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
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.
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.
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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REVIEWS
Reviewed on Sep. 7, 2004 by
BOBOBEARZOE
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BOBOBEARZOE
Sep. 7, 2004
Thought making this in three layers was too much work, so put in a 9x13 pan. Came out just great, and much simpler. Was a very moist tasty cake. Took to work & was a big hit with everyone. Will Definitely try again!!!
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36 users found this review helpful
Thought making this in three layers was too much work, so put in a 9x13 pan. Came out just...
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Reviewed on Jun. 18, 2006 by
AmateurChef
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AmateurChef
Jun. 18, 2006
I can't get enough of this cake. Everytime I bake it I add something different. Coconut, currants, walnuts, raisins. Also, I only use 2 cups of brown sugar and 3/4 cup of oil.
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23 users found this review helpful
I can't get enough of this cake. Everytime I bake it I add something different. Coconut,...
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Reviewed on Aug. 7, 2003 by JOALICEMONROY
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JOALICEMONROY
Aug. 7, 2003
Fantastic! Everyone loved it. I made it in a 13"x9" pan instead of 3 layers and it baked up moist & delicious. It's a new family favorite.
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12 users found this review helpful
Fantastic! Everyone loved it. I made it in a 13"x9" pan instead of 3 layers and it baked up...
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Reviewed on Aug. 8, 2005 by TRACEYRED
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TRACEYRED
Aug. 8, 2005
I loved this cake. Made it for my brother-in-law's birthday and it was a hit. I made a few adjustments. I cut the sugar to 2 1/2 cups and used turbinado sugar. I added 1 1/2 cups of currants. And instead of the cream cheese frosting, I glazed it when cooled with a simple glaze (1 cup powdered sugar, 1 teaspoon cinnamon, 2 tablespoons milk, and 2 teaspoons vanilla). I made it in a 9x13 pan instead of layers and it came out beautifully. I had to bake it longer (I think about 55 minutes). It was a fantastic recipe. Thanks Suzzane!
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8 users found this review helpful
I loved this cake. Made it for my brother-in-law's birthday and it was a hit. I made a few...
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Reviewed on Feb. 9, 2003 by KABB
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KABB
Feb. 9, 2003
the only and i repeat only hard thing about this cake to make was to grate the zuccini. it was moist light and delicious. Thanks
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7 users found this review helpful
the only and i repeat only hard thing about this cake to make was to grate the zuccini. it was...
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Reviewed on Aug. 7, 2003 by TEATOOTSIE
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TEATOOTSIE
Aug. 7, 2003
This recipe is a real family pleaser. It tastes just like carrot cake. I shared this cake with my neighbors and got rave reviews on it! This recipe is definitely a keeper.
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5 users found this review helpful
This recipe is a real family pleaser. It tastes just like carrot cake. I shared this cake...
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Reviewed on Aug. 29, 2002 by DON ROBERTSON
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DON ROBERTSON
Aug. 29, 2002
I followed the recipe to a tee did not turn out like I thought it would. It was very moist but seemed very doughey. Will not make it again but tk's for the recipe.
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5 users found this review helpful
I followed the recipe to a tee did not turn out like I thought it would. It was very moist but...
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Reviewed on Nov. 29, 2007 by
LinF
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LinF
Nov. 29, 2007
I love this cake and so did my family. It freezes beautifully. I made extra and froze in single serving sizes so it's easy to go for lunches etc. It's great with or without cream cheese frosting. I do find there is alot of sugar though and will try to substitue some of that. Awesome cake. thanks
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3 users found this review helpful
I love this cake and so did my family. It freezes beautifully. I made extra and froze in...
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Reviewed on Aug. 8, 2004 by MONNALIKI
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MONNALIKI
Aug. 8, 2004
Sorry to say this was not a favorite for me. Pans were sticky and hard to remove. Cake too sticky and doughy. Thanks anyway.
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3 users found this review helpful
Sorry to say this was not a favorite for me. Pans were sticky and hard to remove. Cake too...
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Reviewed on Mar. 29, 2003 by MRSJONES
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MRSJONES
Mar. 29, 2003
I found this recipe a little heavy and doughy tasting.
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3 users found this review helpful
I found this recipe a little heavy and doughy tasting.
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