Tuesday, September 8, 2009
Cinnamon Zucchini Cake
This recipe is a family favorite. My mom and grandma used to make this recipe and it brings back sweet memories of enjoying zucchini cake on the deck together.
Cinnamon Zucchini Cake - Mom
1 1/2 C oil (I used 1 C applesauce, 1/2 C oil)
3 C sugar
3 C flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
1 C raisins
3 C grated zucchini
Cream Cheese Frosting
3 T butter, softened
3 oz. cream cheese, softened
1 T milk/cream
1 tsp. vanilla
2-3 C powdered sugar
Beat eggs in a mixer. Add in oil and sugar and beat until blended
Sift together the flour, baking powder, soda, cinnamon and salt.
Add to egg mixture and mix to combine.
Stir in the zucchini and raisins.
Spread into a greased 9x13 and a 9x9 glass baking dish (yes, this makes a lot of cake).
Bake at 350 for 45 minutes to an hour, or until golden brown and a toothpick comes out clean. Cool completely before frosting.
To make the frosting, cream together the softened butter and cream cheese.
Then, add in the powdered sugar, milk and vanilla.
Whip until desired consistency is reached.
I often store the frosting in the fridge and then just frost the pieces as we need them.
Like, for our Labor Day picnic!
When I got to use this awesome tray from my dear friend.
This post is linked to Tasty Tuesday, Save Room For Dessert and Friday Feasts.