Zucchini Cake

Cindy Steflik

By
@cstef

I had one large zucchini to use up so decided to try this cake recipe! I used walnuts for the nuts and made a fudge frosting - it is very good!


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Comments:

Serves:

1 bundt cake

Cook:

1 Hr

Method:

Bake

Ingredients

4
eggs
1 1/2 c
oil
3 c
sugar
3 c
finely grated zucchini
3 c
flour
1 1/2 tsp
baking powder
1 tsp
baking soda
1 1/2 tsp
cinnamon
1 tsp
salt
1 c
chopped nuts or raisins

Directions Step-By-Step

1
Preheat oven to 350 degrees. Beat eggs until light. Add oil, sugar and zucchini. Sift in remaining ingredients. Blend well. Add nuts or raisins. Pour into well-greased tube or bundt pan and bake for 1 hour, or until toothpick inserted in the center comes out clean.
2
Icing: 1 cup sugar, 1/4 c. shortening, 1/3 c. milk, 4 T. cocoa, dash of salt, 1 tsp. vanilla. Bring first 5 ingredients slowly to a boil, stirring so ingredients dissolve before a boil is reached. Boil 1 minute; cool. Add vanilla. Stir while it thickens (this can take several minutes). Pour or spread on cooled cake. Double this recipe if using for a layer cake.
3
Another frosting: 1 - 3oz. pkg. cream cheese, softened, 2 c. sifted powdered sugar and 1 T. butter. Mix well and spread on cooled cake.
4
This makes a lot of batter. Apparently, all bundt pans are not equal! My bundt pan measures 10" in diameter and 3 7/8" high. Hope this helps!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #zucchini