Simple Zucchini Cake

The annual end-of-summer question: What should I do with all this zucchini?  I find myself constantly trying to find new and exciting zucchini recipes to try every year.  When I saw this yummy looking cake on My Madison Bistro, I was excited to give it a try.

The result was a rich and moist, very delicious lightly spiced cake covered in a decadent cream cheese frosting.  I will be hanging on to this recipe to use again!

I made these for a friend’s birthday party BBQ.  They would be a great side/dessert to bring to any party, BBQ, shower, or event.

Ingredients:
2 cups granulated sugar

1 ½ cups vegetable oil
4 large eggs
3 cups shredded zucchini
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
Dash of salt

Frosting:
16 ounces cream cheese, softened

½ cup unsalted butter, softened
2 ¾ cups confectioners’ sugar, sifted
2 teaspoons pure vanilla extract
Pinch of salt

Directions:

Preheat oven to 325°.  Butter and flour a 9×13 inch baking pan (or, alternatively, line pan with a parchment paper sling)

Sift flour, baking soda, baking powder, cinnamon, and salt into medium bowl.

In a large bowl, beat sugar and oil with a handheld mixer or wooden spoon until well blended. Mix in eggs, then zucchini, blend well.

Add flour mixture to sugar, beat until combined.

Transfer batter to cake pan. Bake 45-60 minutes or until inserted cake tester comes out clean. Cool on wire baking rack.

Frost with cream cheese frosting (directions below)

Cream Cheese Frosting Directions:

Beat butter and cream cheese on medium speed with paddle attachment until combined. Reduce speed to low and slowly add powdered sugar. Add vanilla and beat until mixed, then add a pinch of salt and mix.