super moist zucchini cake

(2 ratings)
Recipe by
Kim Anderson-Long
Grundy, VA

Great to make cake and freezer when needed and Zucchini is not in season, just make icing after it unthaws

(2 ratings)
yield 12 serving(s)
prep time 20 Min
cook time 50 Min

Ingredients For super moist zucchini cake

  • 3 c
    zucchini (grated)
  • 1 1/2 c
    chopped nuts (pecans)
  • 1 c
    raisins
  • 2 c
    self rising flour
  • 1 Tbsp
    cinnamon
  • 1 tsp
    ground cloves
  • 4
    eggs
  • 1 c
    oil
  • 1 c
    white sugar
  • 1 c
    brown sugar, firmly packed
  • 1 Tbsp
    vanilla
  • FROSTING
  • 8 oz
    cream cheese
  • 1/2 c
    butter, melted
  • 2 c
    confectioner sugar
  • 2 tsp
    vanilla

How To Make super moist zucchini cake

  • 1
    Preheat oven to 350 deg, spray pan with non-stick vegetable spray.
  • 2
    Cream the sugar and eggs together with the oil
  • 3
    Add remaining ingredients and mix well
  • 4
    Pour into prepared pan and bake for 50 mins @ 350 deg
  • 5
    while cake is baking make icing and store in refrigeator, when cake is completely cooled, icing

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