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Zucchini Cake

September 9, 2020

Preheat oven to 350 degrees.

Mix together:

3 cups grated zucchini

3 cups sugar

4 eggs

1 ½ cups oil


3 cups flour

1 ½ tsp. cinnamon

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

Bake in a greased and floured bundt pan at 350 for 60 – 65 mins. or until done.


Cream together:

3 – 4 oz. of cream cheese *

1 cube butter or margarine – both at room temperature


2 cups powdered sugar

1 tsp. vanilla

Add milk for correct consistency ***

*You can either use the small 3 oz. package of cream cheese or use half of an 8 oz. block.  If you double the recipe, as I have stated below, I use the full 8 oz. block.

**If we are making this cake for the family, we keep the frosting a bit on the thicker side and just plop it onto each cut piece of cake. If I want it to look pretty, I thin the frosting down a bit and drizzle it over the cake using a zip lock bag with a small cut in the corner – but make sure you have extra frosting on hand because everyone will want more frosting than just the drizzle!  I actually double the frosting ingredients.  Any leftovers can be used on graham crackers.

FYI:  Grated zucchini freezes very well – just make sure that when you thaw it and add it to a recipe, you add the water in the bag.  This is the moisture that came out of the zucchini when it was frozen.  Without it, the cake will be very dry.  I measure out the correct amount of grated zucchini before I freeze it and mark the bag with the correct amount.  Frozen and then thawed zucchini measures differently than fresh grated zucchini.

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