Zucchini. Cake. Delicious.

We are vegetable lovers around here, which is a good thing because without them I would starve. But this isn’t just a veggie, it’s a veggie cake.

This recipe is also the one that I use for carrot cake, or a carrot/zucchini combination. I wrote it down on a recipe card about 8 years ago and have no idea where I copied it down from, but it could have been anywhere. I’m sorry that I can’t give its source the recognition it deserves.

Let’s make cake!

How to make Zucchini Cake:

1 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups shredded zucchini

Mix sugar, oil and eggs.

Add flour, baking soda, cinnamon and salt.

Cinnamon-y goodness.

Add shredded zucchini. Mix well.

Pour into 2 8-inch pans sprayed with cooking spray.

Bake at 350-degrees 30 to 35 minutes.

While the cake was baking I made some cream cheese icing.

How to make Cream Cheese Icing:

1/2 cup butter, room temperature
2 8-ounce packages cream cheese, room temperature
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped nuts, optional

Mix cream cheese and butter until thoroughly combined, add vanilla. Mix in powdered sugar. I added nuts to mine, but that is totally optional.

Spread a little of the icing onto your cake plate. This keeps the cake from sliding around and flying off onto the floor when your two-year-old helps out by bringing you the cake later. Experience tells me this. Live and learn my friends.

When the cake is completely cooled, put one of the cake layers onto the cream cheesy goodness. Upside down here people. It’ll help your cake be level when you get all done.

Schmooze on some icing and try to take an un-blurry picture with sticky icing hands.

Slap on the top layer, upside down again.

Pile on the rest of the frosting and cover the top and sides evenly.

There you have it. One iced zucchini cake. Easy peasy lemon squeezy.

Go make one today!

Get the handy print page and save this to your recipe box here:
Zucchini Cake.

Charley blogs at Cooke’s Frontier.

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