Zucchini Cake

Zucchini Cake

You will love this moist snack cake with cream cheese frosting, especially in the summer when zucchini is in abundance!
Cook Time 25 mins
Total Time 25 mins
Servings 24

Ingredients
  

  • 3 Nature's Yoke eggs
  • 3/4 cup canola oil
  • 2 cup all-purpose flour
  • 2 cup sugar
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 tsp Saigon cinnamon
  • 2 cup shredded zucchini

FROSTING:

  • 3 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 1 tsp vanilla extract
  • 3 cup powdered sugar
  • 3 tbsp milk

Instructions
 

CAKE:

  • 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.
  • 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:

  • 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.
Keyword sheet cake, zucchini, zucchini cake
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Nature's Yoke - Free-Range Eggs

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