Sunday, September 15, 2013

Zucchini Cake


2 1/2 cups all-purpose flour
2 cups sugar
1½ tsp ground cinnamon
 1 tsp salt
½ tsp baking powder
 ½ tsp baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
½ cup chopped walnuts
Frosting Ingredients
1 8-oz package cream cheese, softened
¼ cup butter, softened
1 tbsp milk
 1 tsp vanilla extract
2 cups powdered sugar
1 cup chopped walnuts
Directions 1. In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder, and baking soda. Combine oil and eggs, add to dry ingredients, and mix well. Add zucchini and stir until thoroughly combined. Fold in walnuts. Pour into greased 13-by-9-inch pan. Bake at 350 F for 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool.
2. For frosting, in small mixing bowl, beat cream cheese, butter, milk, and vanilla until smooth. Add powdered sugar and mix well. Frost cake. Sprinkle with nuts. Refrigerate.

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