Zucchini Cake
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!
Servings:
24
yield(s)
Prep Time:
25
mins
Cook Time:
60
mins
Total Time:
85
mins
Ingredients
Cake Batter
-
3
eggs
(beaten)
-
1
cup
oil
-
1
tbsp
vanilla
-
2
cup
zucchini
(grated)
-
2
cup
all-pourpose flour
-
1 1/2
cup
sugar
-
1
tbsp
cinnamon
-
2
tsp
baking soda
-
1/2
tsp
black pepper
-
1
tsp
salt
Cream Cheese Icing
-
8
oz
cream cheese
(softened )
-
1/4
cup
powdered sugar
-
1
tsp
vanilla
-
2
tbsp
milk
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.