Zucchini Cake

Name: Zucchini Cake


Active Time: 20 mins
Total Time: 45 mins
Yield: Serves 20-24


Ingredients:

• 2 cups shredded zucchini
• 2 cups sugar
• 1 cup canola oil
• 4 eggs
• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons ground Tone's® Ground Cinnamon
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup chopped walnuts, optional
• FROSTING:
• 1 package (3 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1 tablespoon 2% milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• Additional chopped walnuts, optional

Special Equipment:

• oven, baking pan, small bowl

Directions:

• In a large bowl, beat the zucchini, sugar, oil and eggs until well blended. Combine the flour, cinnamon, salt, baking powder and baking soda; gradually beat into zucchini mixture until blended. Fold in walnuts if desired.
• Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
• For frosting, in a small bowl, beat the cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 20-24 servings.

credits to tasteofhome.com/recipes/zucchini-cake-2


Nutrition Information (per serving):
1 serving (1 piece) equals 275 calories, 13 g fat (3 g saturated fat), 45 mg cholesterol, 174 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.