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Really Moist Zucchini Cake

Here's how you make Really Moist Zucchini Cake
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  • Servings: 12
  • Prep: 20m
  • Cook: 60-75m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • CAKE
  • 2 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1/4 rounded teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup walnuts, chopped
  • 3 large eggs
  • 1 can (15 ounce) crushed pineapple, with juice
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 cups oil (salad oil)
  • 2 cups zucchini, grated
  • FROSTING
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened (or margarine, softened, 1 stick)
  • 1 box (1 pound) powdered sugar
  • 2 teaspoons vanilla extract
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350 degrees F.

  • Step 2: Beat all "cake" ingredients in a large bowl with electric mixer for 5 minutes. Bake in a bundt or angel food cake pan or 2 loaf pans that has been sprayed with non-stick cooking spray for about 1 hour to 1 hour and 15 minutes at 350 degrees F. Check with toothpick after 1 hour and keep checking every 5 minutes. Let cool 15 minutes before removing to serving platter.

  • Step 3: (Sometimes makes enough batter for a loaf pan too, depending on size of bundt pan.)

  • Step 4: FROSTING: Beat all "frosting" ingredients with electric mixer till creamy, then frost cooled cake.

Tips & Variations

Don't forget the following tips and variations.
  • Bundt pan or loaf pans

We hope you enjoy this recipe!

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