Bread, Cooking

Zuccini Cake


2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
1 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
2 cups grated un-peeled zucchini
1 cup chopped walnuts
1/2 cup golden raisins

3 ounces cream cheese softened to room temperature
1/4 cup butter, room temperature
1 1/2 cups of powdered sugar


Preheat oven to 350 degrees F. Butter a 9 x 13 baking pan

In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder.

In a mixer, beat the 3 eggs on high speed. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest. Stir in the flour mixture, a third at a time. Stir in the zucchini, chopped nuts and raisins.

Pour mixture into the baking pan. Bake for 40 to 45 minutes. Remove from oven and let cool before frosting.

To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.

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