SUPER MOIST ZUCCHINI CAKE
Great to make cake and freezer when needed and Zucchini is not in season, just make icing after it unthaws
Provided by Kim Anderson-Long
Categories Cakes
Time 1h10m
Number Of Ingredients 16
Steps:
- 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
CINNAMON ZUCCHINI CAKE WITH CREAM CHEESE FROSTING RECIPE
We have found the best way to eat zucchini: in our amazing Cinnamon Zucchini Cake! This recipe will quickly become a family favorite.
Provided by Camille Beckstrand
Categories Dessert
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl.
- Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well.
- Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan.
- Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
- While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake.
- If desired, sprinkle the top of the cake with cinnamon and sugar.
Nutrition Facts : Calories 392 kcal, Carbohydrate 64 g, Protein 5 g, Fat 14 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 49 mg, Sodium 424 mg, Fiber 1 g, Sugar 46 g, UnsaturatedFat 4 g, ServingSize 1 serving
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