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Sweet Zucchini Spice Cake

creative.chef's picture
Ingredients
  Grated peeled zucchini 1 Pound (3 Cups)
  Ground walnuts 1 Cup (16 tbs)
  Flaked coconut 1 Cup (16 tbs)
  Eggs 4
  Vegetable oil 1 Cup (16 tbs)
  Vanilla 2 Tablespoon
  Granulated sugar 2 1⁄2 Cup (40 tbs)
  All purpose flour 3 Cup (48 tbs)
  Ground cinnamon 2 Teaspoon
  Baking soda 1 1⁄2 Teaspoon
  Baking powder 1 Teaspoon
  Salt 1 Teaspoon
  Pineapple cream cheese icing 1 Cup (16 tbs) (Adjust Quantity As Needed)
Directions

Preheat oven to 350°F.
Grease and flour 2 (10-inch) round cake pans.
Combine zucchini, walnuts and coconut; set aside.
Beat together eggs, oil and vanilla in large bowl until well blended.
Beat in granulated sugar.
Gradually add combined dry ingredients, beating well after each addition.
Stir in zucchini mixture.
Pour evenly into prepared pans.
Bake 35 to 40 minutes or until wooden pick inserted in centers comes out clean.
Cool layers in pans on wire racks 10 minutes.
Loosen edges and remove to racks to cool completely.
Fill and frost with Pineapple Cream Cheese Icing.
Pineapple Cream Cheese Icing: Beat together 1 (8-ounce) package softened cream cheese and 1/2 cup (1 stick) softened margarine in large bowl until creamy.
Add 1 (8-ounce) can drained crushed pineapple.
Gradually add 1 pound (approximately 4 1/2 cups) sifted powdered sugar, beating until smooth and of spreading consistency.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Zucchini

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1 Comment

Jay Little's picture
This is a great receipe!