Zucchini Cake

 Zucchini Cake

Makes 9 x 13 pan

Ingredients:

• 2 c. All-purpose flour (spooned and leveled)

• 2 tsp. Baking Soda

• ½ tsp. Salt

• 2 tsp. Cinnamon

• ½ tsp. Ground nutmeg

• ¼ tsp. Ground cloves

• 3 large eggs

• 1 ½ c. brown sugar

• 1 c. vegetable oil (or canola)

• 2 tsp. Vanilla extract

• 2 c. grated zucchini *

• 1 c. chopped walnuts ** (optional)

Cream Cheese Frosting Ingredients:

• ½ c. unsalted butter (softened)

• 8 oz. full fat, brick style cream cheese (softened)

• 1 tsp. Vanilla extract

• ¼ tsp. Salt

• 3 c. powdered sugar

Instructions

Zucchini Cake:

1. Preheat the oven to 350F degrees. Butter and flour a 9x13 in. pan (ensure that the sides are at least 2 in. tall).

2. In a large bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg & cloves.

3. In a large bowl using an electric mixer, beat the eggs until frothy.

4. Beat in the oil, brown sugar and vanilla extract.

5. Turn the mixer down to low speed and beat in the flour mixture about ½ at a time. Do not over mix.

6. Turn off the mixer, and gently fold in the grated zucchini and walnuts.

7. Pour the batter into the prepared pan and bake for 35-45 minutes, or until an inserted toothpick comes out clean.

Cream Cheese Frosting:

1. In a large bowl, beat the butter until soft.

2. Beat in the cream cheese.

3. Add in the vanilla extract and salt. 

4. Beat in the powdered sugar, about 1 c. at a time, until the desired sweetness is reached.

5. Frost the cooled cake, and optionally sprinkle the top with chopped walnuts

Notes:

*You do not need to peel the zucchini first - just cut off the ends first. I recommend holding the zucchini perpendicular (90-degree angle) to the grater, so you don’t get long strands. Blot out extra liquid with a paper towel before using.

**Or use 1 c. chopped pecans. You can also add in ½ c. raisins if you like. 

Make Ahead Tips: Make the cake up to 1 day in advance. Store covered at room temperature, then frost the day of. Unfrosted cake can be wrapped tightly and frozen for up to 2 months. Thaw temperature for up to 8 hours, or in the fridge for up to 3 days. 

Taken from Justsotasty.com