Yields:
24 Servings
Difficulty: Easy
Prep Time: 25 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 25 Mins
This recipe brought back memories of being in the kitchen with my mom, grandmother, and great-grandmother, baking zucchini bread together. Four generations all doing their part and coming together to make something delicious. Zucchini cake is a wonderful recipe that not everyone would think tastes as good as it does. I paired this one with a quick cream cheese icing but it tastes amazing plain as well. I hope you enjoy it. Happy Baking!
Ingredients
Adjust Servings
-
Cake Batter
- Cream Cheese Icing
Instructions
-
Cake Batter
- Preheat the oven to 350. Using a whisk or a mixer, combine the eggs, oil, vanilla, and zucchini. Mix well, and set aside.
- Next, in a separate bowl, combine the flour, sugar, cinnamon, soda, pepper, and salt. mix well.
- Mix the wet and dry ingredients until all ingredients are combined. Pour in a standard cake pan and bake for 45 minutes to 1 hour. Let cool while making the icing. Cream Cheese Icing
- Using a mixer, beat all ingredients together until well combined and smooth. If the icing is not sweet enough for your liking, add more powdered sugar in 1 tbsp increments until desired sweetness is reached. If the icing is too thick for your liking, add milk in 1 1/2 tsp increments until desired thickness is reached. Ice The Cake
- Once the cake is cool, spread (or pour) your icing in the top, cut into 24 squares and serve.