This is a very moist cake, similar to carrot cake, iced with cream cheese frosting.
Preparation Time
25 mins
Cooking Time
25 mins
Total Time
50 mins
Calories
794 Calories
Recipe Instructions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
Step 2
In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
Step 3
In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.
Step 4
Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.
Step 5
To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.
Ingredients
1 teaspoon vanilla extract
1 teaspoon baking powder
2 teaspoons vanilla extract
3 cups all-purpose flour
4 eggs
1 teaspoon salt
3 cups white sugar
1 ½ teaspoons baking soda
½ cup butter, room temperature
1 ½ cups vegetable oil
2 ½ teaspoons ground cinnamon
3 cups grated zucchini
1 (8 ounce) package cream cheese, room temperature
