Cinnamon Zucchini Cake

2 1/2 cups flour
2 cups sugar
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
1/2 cup chopped walnuts (optional)

Heat oven to 350 degrees.  Grease a 9×13 inch baking pan.  Mix flour, sugar, cinnamon, salt, baking powder and baking soda in a bowl.  Mix oil and eggs in another bowl until smooth; add to dry ingredients and mix well.  Add zucchini; stir until thoroughly combined.  Fold in walnuts, if desired.  Spread mixture in prepared pan; bake until a toothpick inserted near the center comes out clean, 35-45 minutes. Cool thoroughly.

4 ounces cream cheese, softened
1/4 cup butter, softened
1 tablespoon milk
1 teaspoon vanilla extract
2 cups powdered sugar

Beat cream cheese, butter, milk and vanilla until smooth.  Add powdered sugar and mix well.  Frost cake.  Makes 15 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

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