ZUCCHINI CAKE

New and improved! This delicious yet simple Zucchini Cake is made moist with fresh garden zucchini and walnuts. The warm spices of cinnamon and nutmeg, along with a cinnamon cream cheese frosting, take the flavor over the top. I love to take this cake to potlucks and family functions, as it is always a huge hit.

This time of the year, so many garden growers have oodles and oodles of zucchini. We are zucchini-eating fools here. This scrumptious cake is one of our favorite zucchini recipes.

This cake is made in three easy steps. First, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Then in a separate large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the dry ingredients to the wet ingredients in several increments mixing just until combined. Then fold in the chopped walnuts.

INGREDIENTS

ZUCCHINI CAKE

• 2 ½ cups all purpose flour
• 2 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 cups grated zucchini
• 2 large eggs
• 1 ¼ cups vegetable oil
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 1 ½ teaspoons vanilla extract
• ¾ cup chopped walnuts

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

CINNAMON CREAM CHEESE FROSTING

• 1 cup unsalted butter softened
• 8 ounces cream cheese softened
• ½ teaspoon ground cinnamon
• 1 ½ teaspoons vanilla extract
• 3 ½ cups powdered sugar

INSTRUCTIONS

1. Preheat oven to 350 degrees.  Grease and flour a 9 x 13-inch baking dish.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ground nutmeg. In a separate large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract.  Add the flour mixture to the zucchini mixture in several intervals mixing just until combined.  Fold in the chopped walnuts.
3. Pour batter into the prepared baking dish.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.  Do not over-bake; start checking at 35 minutes and every 3 minutes thereafter.  Cool completely.
4. Using a stand mixer with a paddle attachment, beat together the butter, cream cheese, cinnamon, and vanilla until light, fluffy and smooth.  Turn the mixer to low and gradually add the powdered sugar, beating until well combined. Scrape down the bowl and beaters as needed. Spread on the fully-cooled cake.
5. This cake should be refrigerated because of the cream cheese frosting.