Zucchini Cake

Zucchini Cake

"Cindy West of Marshalltown, Iowa fixes this moist snack cake topped with sweet cream cheese frosting. 'Squares of this cake freeze extremely well,' she notes."
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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

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Directions

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  1. In a mixing bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  2. In a small mixing bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.

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Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

Fabulous cake!! I didn't feel like making zucchini bread; my little son wanted to make a cake, so I checked AR and found this simple recipe. The only catch is that my family didn't wait for me t...

Most helpful critical review

This was a disappointment. No flavor. I followed recipe exactly. Won't make again. Waste of ingredients.

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Fabulous cake!! I didn't feel like making zucchini bread; my little son wanted to make a cake, so I checked AR and found this simple recipe. The only catch is that my family didn't wait for me t...

This was a disappointment. No flavor. I followed recipe exactly. Won't make again. Waste of ingredients.

We love this cake, i did use less sugar and 1/2 cup more zucchini basically because i wasn't paying attention and we love it, very tasty and moist, actually making one every week(too many zuccin...

I would give this recipe 10 stars if I could! It is truly delicious! I used store-bought icing on it to save time. We ate it still warm and it melted in our mouths! I 100% recommend this rec...

this was the first time I ever followed a recipe to the letter! and it was a total success!! My picky 12 year old ate about 1/2 the cake!! SOOO YUMTASTIC!

This bread was VERY good, especially when toasted and then buttered :P I DID drop the sugar and oil: 1 cup and 1/3 cup respectively, and this helped the flavor pronounce itself! Add some vanilla...

This cake is delicious. I increased the cinnamon to 1 1/2 tsp and added a sprinkle or 2 of nutmeg. To boost the nutritional value, I also increased the zucchini to 2 1/2 cups and substituted ...

This cake is delicious! The only issue I have is with the size of the cake pan. I used my sheet pan as directed, but my cake was not as high as the one pictured. But it tastes fabulous, and h...

1) First time I made it, I followed the recipe all except I used one cup of brown sugar and one cup of white, it was excellent, I did have to cook it longer though. 2)I substituted white sugar f...

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