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Zucchini Cake Recipe

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This recipe for Zucchini Cake, by , is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Edwards


3 cups zucchini, grated (unpeeled)
3 cups sugar
3 cups flour
1 1/2 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. cinnamon
1 1/2 cup cooking oil
4 eggs

1 (3 oz) pkg cream cheese
3 cups powdered sugar
1 stick butter
1 tsp. vanilla

Mix the eggs and sugar together. Add the oil and dry ingredients alternately, beating well. Stir in the zucchini by hand. Pour batter into a greased and floured 9x15 pan. Bake at 350 for 50-60 minutes. Cool before frosting. Mix frosting ingredients well then frost cake.




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