Recipe Details
Ingredients
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3cupsall-purpose flour
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3cupswhite sugar
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2 ½teaspoonsground cinnamon
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1 ½teaspoonsbaking soda
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1teaspoonbaking powder
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1teaspoonsalt
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1 ½cupsvegetable oil
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4eggs
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1teaspoonvanilla extract
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3cupsgrated zucchini
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1(8 ounce) packagecream cheese, room temperature
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½cupbutter, room temperature
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2cupsconfectioners’ sugar, sifted
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2teaspoonsvanilla extract
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
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Make the cake: Whisk flour, sugar, cinnamon, baking soda, baking powder, and salt together in a bowl until well combined.
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Beat oil, eggs, and vanilla in a separate bowl with an electric mixer; pour into flour mixture and stir until well combined. Stir in shredded zucchini. Pour batter into the prepared pans.
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Bake in the preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 10 minutes, then invert layers onto a wire rack and let cool completely, 20 to 30 more minutes.
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While the layers are cooling, make the frosting: Beat cream cheese and butter in a mixing bowl with an electric mixer until smooth. Mix in confectioner’s sugar, a little at a time, until smooth. Stir in vanilla.
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Place one cooled cake layer onto a serving plate. Cover with frosting and spread to the edges. Repeat with a second layer. Place remaining cake layer on top. Frost the sides of the cake, then finish by frosting the top.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories794 | |
% Daily Value * | |
Total Fat 44g |
56% |
Saturated Fat 13g |
66% |
Cholesterol 103mg |
34% |
Sodium 529mg |
23% |
Total Carbohydrate 96g |
35% |
Dietary Fiber 1g |
5% |
Total Sugars 71g |
|
Protein 7g |
14% |
Vitamin C 5mg |
6% |
Calcium 64mg |
5% |
Iron 2mg |
12% |
Potassium 167mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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