Zucchini Cake

Today’s recipe is an old recipe, I’m not even sure where it came from other than it has been passed down, but I was thinking of it because my one lonely zucchini plant that I planted in less-than-ideal conditions is still producing and I wanted to make something sweet but not bread although zucchini bread is good, I was wanting more of a dessert.

So, if you are in need of using up your zucchini but want something sweet this is a great classic recipe for you to try. Sometimes the older simpler recipes make the best cakes. Most of the ingredients are in your pantry’s/cupboard, maybe the only thing you may have to get is the soft cream cheese, if your house is anything like mine cream cheese goes fast so I don’t have it around very often.

Cake:

2 1/2 Cups of flour

2 Cups of sugar

1 1/2 Teaspoon ground cinnamon

pinch of salt

1/2 Teaspoon of baking powder

1/2 Teaspoon of baking soda

1 Cup of chopped nuts (optional)

1 cup of apple sauce

4 eggs

2 Cups of shredded zucchini

1 Teaspoon of vanilla

Frosting:

1 package plus 1/4 Cup of soft cream cheese

1 Tablespoon milk

1 Teaspoon of vanilla

2 Cups of powder sugar

In mixing bowl add dry ingredients, you may want to mix your wet ingredients in a different bowl, if using the same bowl add applesauce, eggs then zucchini and mix well. Fold in nuts then pour in a greased 9×13 pan. Bake at 350 for about 35-40 minutes.

While you are waiting on your cake to cool mix up frosting by beating the cream cheese, milk, vanilla until smooth then fold in the powder sugar and mix well.

Frost your cooled cake, I didn’t add any, but you may want to top with remaining nuts.