I had a piece last night for dinner. I had another piece this morning for breakfast, and I'm going to have another for my lunch! I love this cake! Reminiscent of a pumpkin cake or a light carrot cake, it's fabulous. It's actually one of my personal favorite recipes for zucchini. I've been making this particular cake since 1996 and never tire of it. Although I haven't yet, you could make this into large muffins as well.
Zucchini Cake
2 c sugar
1 c oil
3 eggs
2 c flour
1 t baking soda
1 t salt
1 T cinnamon
2 c shredded zucchini
1 T vanilla
Mix oil, sugar and eggs with a mixer for 2-3 minutes. Mix the dry ingredients and add. Mix in the zucchini, either by hand or mixer depending on long your shredded zucchini is. Shorter grated can be with mixer, longer shreds by hand. Bake in a well greased springform or tube pan of your choosing. Bake 1 hour at 350 and cool in the pan at minimum 20 minutes or completely. Chill and frost with a simple cream cheese frosting.
Frosting
3 c powdered sugar
6 oz. cream cheese, soft
5 T butter
1 t lemon exract
Beat until smooth, about 4-5 minutes. Frost.
* I sprinkled chopped hickory nuts on top of mine, you can use pecans or walnuts, or leave them out completely.
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