A Delectably Moist and Flavorful Treat with a Garden Twist!
Ingredients:
For the Cake:
2 cups granulated sugar
1 cup vegetable oil
3 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon ground cinnamon
2 cups shredded zucchini
For the Frosting:
1/4 cup butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Directions:
Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
In a large bowl, combine the sugar, oil, and eggs until well mixed.
In another bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
Gradually add the dry ingredients to the egg mixture, stirring just until combined.
Fold in the shredded zucchini.
Pour the batter into the prepared baking pan and spread evenly.
Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is cooling, prepare the frosting by beating together the butter, cream cheese, powdered sugar, milk, and vanilla extract until smooth.
Once the cake is completely cool, spread the frosting evenly over the top.
Slice into squares and serve your delicious zucchini spice cake!
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Servings: 12
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