Receta Zucchini Cake with Cream Cheese Frosting
Zucchini Cake with Cream Cheese Frosting
OOOh, look at all that creamy frosting! This recipe is from my mom from about a hundred years ago. We both kind of cringed at the original ingredients! This cake is so super moist and delicious, squeamish kids will never even know there’s a hidden vegetable. I tried, and succeeded, in making the cake a little lower in calories and sugar, in order to be able to leave the frosting recipe alone, because that’s always the best part…
Zucchini Cake with Cream Cheese Frosting
INGREDIENTS:
- 1 cup sugar
- 1/2 cup agave nectar (all natural sugar substitute)
- 1 cup canola oil
- 3 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 3 cups grated fresh zucchini
DIRECTIONS:
Preheat oven to 325 degrees. Spray a 13 x 9 baking pan with non-stick cooking spray. In an electric mixer, combine all ingredients and mix until well blended. Pour into the greased dish. Bake fore 45 minutes or until a toothpick in the center comes out clean.
FROSTING:
INGREDIENTS:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla
2 cups powdered sugar
DIRECTIONS:
Using a hand mixer, mix all ingredients until they are the consistency that you like, then spread over the cake
Ingredients:
Directions: