Really Moist Zucchini Cake
Created by lovinretirement on November 13, 2013
- Servings: 12
- Prep Time: 20m
- Cook Time: 60-75m
- Recipe #11126
Ingredients
- 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
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.
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Step 3: (Sometimes makes enough batter for a loaf pan too, depending on size of bundt pan.)
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Step 4: FROSTING: Beat all "frosting" ingredients with electric mixer till creamy, then frost cooled cake.
Nutritional Facts
- Serving Size: 1 (237.9 g)
- Calories 849.2
- Total Fat - 46.2 g
- Saturated Fat - 11.9 g
- Cholesterol - 83 mg
- Sodium - 587.3 mg
- Total Carbohydrate - 100.6 g
- Dietary Fiber - 2.3 g
- Sugars - 75.7 g
- Protein - 11.9 g
- Calcium - 214.5 mg
- Iron - 1.3 mg
- Vitamin C - 20.8 mg
- Thiamin - 0.1 mg