Name: SUPER MOIST Cinnamon Zucchini Cake with Cream Cheese Frosting
Ingredients: 2 cups sugar; 2 cups all-purpose flour, not cake flour; 3 jumbo eggs; 1 cup oil (I use canola); 1 tsp. vanilla; 2 cups grated zucchini, use a hand-grater, somewhat dried out; 2 tsp. cinnamon; 3/4 tsp. baking soda; 2 tsp. baking powder; 1 cup chopped walnuts or pecans (optional, which we leave out); For the frosting: (I double this to frost one cake); 2 cups powdered sugar; 1/2 stick unsalted butter, room temperature; 1 small 3 oz. package cream cheese; 1 tsp. butter flavoring

Ingredients

Units Scale

For the Cake

2 cups sugar
2 cups all-purpose flour, not cake flour
3 jumbo eggs
1 cup oil (I use canola)
1 tsp. vanilla
2 cups grated zucchini, use a hand-grater, somewhat dried out
2 tsp. cinnamon
3/4 tsp. baking soda
2 tsp. baking powder
1 cup chopped walnuts or pecans (optional, which we leave out)
For the frosting: (I double this to frost one cake)
2 cups powdered sugar
1/2 stick unsalted butter, room temperature
1 small 3 oz. package cream cheese
1 tsp. butter flavoring

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Instructions

Preheat oven to 350 degrees.
Spray loaf baking pan (8 x 4 x 2-½”) with cooking spray.
In a medium-sized mixing bowl, beat together the eggs, sugar, oil, and vanilla.
In large mixing bowl, combine the the flour, cinnamon, baking soda and baking powder.
Mix the dry ingredients with zucchini and nuts (optional) and then mix into the eggs-sugar mixture.
Blend well by hand.
Pour batter into the loaf pan leaving about ½ inch from the top.
Bake in preheated oven for 50 minutes; keeping in mind not to overcook, you want this cake MOIST.
For the frosting, beat all the ingredients together until light and fluffy.
Spread generously on top of cake/bread.
This zucchini cake/bread can easily be frozen when wrapped in heavy freezer aluminum foil.