Zucchini Cake with Lemon Cream Cheese Frosting
(makes a 6″ triple layered cake or 9×13 cake)
recipe adapted from allrecipes.com
3 C flour
3 C white sugar
1 tsp salt
1 1/2 tsp baking soda
1 tsp baking powder
2 1/2 tsp cinnamon
1 1/2 C oil
1 tsp vanilla
3 C grated zucchini
8 ounces cream cheese, room temperature
1/2 C butter, room temperature
zest of 1 lemon
1/8 tsp salt
2 tsp vanilla
juice of 1/2 lemon
4 C powdered sugar
1. Preheat oven to 325 degrees. Lightly spray three 6″ round cake pans and line the bottoms with wax paper or parchment paper.
2. In a large bowl, mix together the dry ingredients for the cake. In a medium bowl, beat together all the remaining ingredients for the cake. Pour into the dry ingredients and mix well. Divide evenly between the three pans.
3. Bake for 30-35 minutes until the cake bounces back when gently touched in the center. While the cake bakes, use a wooden spoon to beat together the cream cheese, butter and lemon zest until smooth. Add the remaining frosting ingredients and mix until smooth and lump free.
4. Cool the cakes for 10 minutes in the pan, then invert onto a cooling rack. Remove the pan and slowly peel away the wax/parchment paper liners. Allow to cool completely before frosting.