Recipes/Cooking/Baking
recipe is online at:
http://www.onemathematicalcat.org/Recipes/zucchiniCake.htm
ZUCCHINI CAKE
See it in a meal at Burns Family Meals!
(Click any photo on that page for a bigger version.)
This is a yummy, moist, cake.
It's even better after being refrigerated for a day.
Keeps for a long time in the refrigerator—if you don't eat it all right away!
INGREDIENTS:
- 2½ cups all-purpose flour
- 2 cup granulated sugar
- 1½ tsp ground cinnamon
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup vegetable oil
- 4 eggs
- 2 cups shredded zucchini (about 2 medium)
- ½ cup chopped walnuts (optional)
CREAM CHEESE FROSTING:
- 1 small pkg (3 ounces) cream cheese, at room temperature
- ¼ cup butter, softened
- 1 Tb milk
- 1 tsp vanilla extract
- 2 cups confectioners sugar
PREPARATION:
-
Preheat oven; prepare pan:
Preheat oven to 350°F.
Spray 13" x 9" pan with flour cooking spray.
-
Prepare zucchini:
Wash zucchini; leave peel on.
Shred with a
box grater.
-
Combine dry ingredients in a large bowl:
Mix flour, sugar, cinnamon, salt, baking powder and baking soda with a whisk.
-
Mix wet ingredients; add to dry; add zucchini:
Mix oil and eggs thoroughly.
Add to dry ingredients and mix well.
Add shredded zucchini and mix well.
-
Fold in walnuts (as desired)
-
Bake:
Pour into prepared baking pan.
Bake 35–40 minutes, or until a toothpick inserted near center comes out clean.
If you want a flat cake, use
cake insulation strips.
I need to cook 5–10 minutes longer when using the strips.
Cool thoroughly before frosting.
Store cake in refrigerator.
FROSTING:
-
In a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth.
-
Add confectioners sugar and mix well.