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SUPER MOIST Cinnamon Zucchini Cake with Cream Cheese Frosting

Author: Roz

Ingredients

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

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.