Dawn NoltAuthorDawn NoltCategory, Tags, , DifficultyBeginnerRating

You will love this moist snack cake with cream cheese frosting, especially in the summer when zucchini is in abundance!

Yields24 Servings
Cook Time25 mins

 3 Nature's Yoke eggs
 ¾ cup canola oil
 2 cups all-purpose flour
 2 cups sugar
 2 tsp baking powder
 1 ½ tsp salt
 1 tsp Saigon cinnamon
 2 cups shredded zucchini
FROSTING:
 3 oz cream cheese, softened
 2 tbsp butter, softened
 1 tsp vanilla extract
 3 cups powdered sugar
 3 tbsp milk

CAKE:
1

In a mixing bowl, beats eggs and oil. Add flour, sugar, baking powder, salt and cinnamon to egg mixture and mix well. Stir in zucchini.

2

Spread into a greased 15x10x1 baking pan. Bake at 350 F. for 20-25 minutes, or until a toothpick inserted near the center of the cake comes out clean. Cool completely on a wire rack.

FROSTING:
3

In a small mixing bowl, beat cream cheese, butter and vanilla until smooth. Add enough milk to make a soft frosting. Frost cake and cut into squares. Store leftovers in the fridge.

Ingredients

 3 Nature's Yoke eggs
 ¾ cup canola oil
 2 cups all-purpose flour
 2 cups sugar
 2 tsp baking powder
 1 ½ tsp salt
 1 tsp Saigon cinnamon
 2 cups shredded zucchini
FROSTING:
 3 oz cream cheese, softened
 2 tbsp butter, softened
 1 tsp vanilla extract
 3 cups powdered sugar
 3 tbsp milk

Directions

CAKE:
1

In a mixing bowl, beats eggs and oil. Add flour, sugar, baking powder, salt and cinnamon to egg mixture and mix well. Stir in zucchini.

2

Spread into a greased 15x10x1 baking pan. Bake at 350 F. for 20-25 minutes, or until a toothpick inserted near the center of the cake comes out clean. Cool completely on a wire rack.

FROSTING:
3

In a small mixing bowl, beat cream cheese, butter and vanilla until smooth. Add enough milk to make a soft frosting. Frost cake and cut into squares. Store leftovers in the fridge.

Zucchini Cake