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