Zucchini Cream Cheese Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Originally an apple cake, but it is excellent with zucchinis as well! Ingredients:
1 3/4 cups sugar |
1/2 cup butter or 1/2 cup margarine |
1 teaspoon vanilla |
8 ounces cream cheese, softened |
2 large eggs |
1 1/2 cups flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
2 -2 1/2 teaspoons cinnamon |
3 -4 cups zucchini, unpeeled and chopped |
1/3 cup sugar (or less) |
1 teaspoon cinnamon |
Directions:
1. Preheat oven to 350 F (170 C).
2. Beat sugar, butter, vanilla and cream cheese on medium speed or about 4 minutes.
3. Add eggs one at a time and beat.
4. Add flour, baking powder, salt and 2 to 2 1/2 teaspoons cinnamon and beat on low until blended.
5. Shred the zucchini (or chop it into very small pieces). I used my manual food processor (salsa maker) which worked great.
6. Stir in the zucchini.
7. Pour into 13 x 9 pan.
8. Combine the 1/3 cup sugar and 1 teaspoons cinnamon and sprinkle over the batter.
9. Bake for about 30-40 minutes or until a toothpick comes out clean.
10. Enjoy!
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