Cinnamon Zucchini Cake Recipe
1 hour 30 minutes
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
Beat eggs, add cooking oil and sugar and beat until blended.
Sift together the flour, baking powder, baking soda, cinnamon and salt.
Add to egg mixture and mix well.
Stir in nuts, raisins and zucchini and spread into 9 x 13 inch baking pan.
Bake about 1 hour in a moderate oven (350 degrees) or until toothpick inserted in center comes out clean.
Cool and frost with the cream cheese frosting.
CREAM CHEESE FROSTING: Cream margarine and cheese together.
Add remaining ingredients and beat until fluffy.
Enough for 9 x 13 inch cake.
Serving Size: 1
Amount Per Serving:
Calories: 881Total Fat: 44gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 83mgSodium: 479mgCarbohydrates: 118gFiber: 3gSugar: 88gProtein: 9g
© Dani Conde
Category: Cakes and Cookies