Cinnamon Zucchini Cake Recipe

Cinnamon Zucchini Cake Recipe

Yield:
12 slices

Prep Time:
20 minutes

Cook dinner Time:
1 hour

Extra Time:
10 minutes

Complete Time:
1 hour half-hour

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Components

4 eggs

1 1/2 c. cooking oil

3 c. sugar

3 c. flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. cinnamon

1 tsp. salt

1 c. chopped nuts

1 c. raisins

3 c. grated, unpeeled zucchini

CREAM CHEESE FROSTING:

3/4 stick butter or margarine, softened

1 (3 oz.) pkg. cream cheese, softened

1 tbsp. cream

1 tsp. vanilla

3 c. powdered sugar

Directions

Beat eggs, add cooking oil and sugar and beat till blended.

Sift collectively the flour, baking powder, baking soda, cinnamon and salt.

Add to egg combination and blend nicely.

Stir in nuts, raisins and zucchini and unfold into 9 x 13 inch baking pan.

Bake about 1 hour in a reasonable oven (350 levels) or till toothpick inserted in heart comes out clear.

Cool and frost with the cream cheese frosting.

CREAM CHEESE FROSTING: Cream margarine and cheese collectively.

Add remaining elements and beat till fluffy.

Sufficient for 9 x 13 inch cake.

Diet Data:

Yield: 12

Serving Dimension: 1

Quantity Per Serving:

Energy: 881Total Fats: 44gSaturated Fats: 8gTrans Fats: 0gUnsaturated Fats: 33gCholesterol: 83mgSodium: 479mgCarbohydrates: 118gFiber: 3gSugar: 88gProtein: 9g

© Dani Conde

Class: Muffins and Cookies