Judy's Zucchini Cake with Cream Cheese Frosting |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is the way I've been making zucchini cake since I got married in the 70's. It's simple, yummy and probably not a good choice for weight watchers (just being honest). Ingredients:
2 cups coarsely grated zucchini |
3 eggs |
1 1/2 cups sugar |
1 cup vegetable oil |
1 tablespoon vanilla |
2 cups flour |
1 tablespoon cinnamon or 1 tablespoon pumpkin pie spice |
1/4 teaspoon baking powder |
2 teaspoons baking soda |
1 teaspoon salt |
1 cup confectioners' sugar |
1 (8 ounce) package cream cheese, softened |
1 teaspoon vanilla |
milk |
Directions:
1. Preheat oven to 350°.
2. Combine all cake ingredients, in order, in a mixer and mix until well blended.
3. Pour into a well greased bundt pan and bake for 1 hour.
4. Cool completely and invert onto serving platter.
5. Frost with cream cheese frosting.
6. Cream Cheese Frosting: Combine all ingredients and add enough milk to make smooth but still spreadable.
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