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Zucchini Cake with Sour Cream Frosting Recipe

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This recipe for Zucchini Cake with Sour Cream Frosting is from The Solt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 C Flour
2 t Baking Soda
1/2 t Salt
1/2 t Cinnamon
1/4 t Nutmeg
1/4 t Cloves
1 1/4 C Sugar
1/2 C Butter, melted
1/2 C Milk
2 Eggs, Beaten
1 lg. Zucchini, enough to make 1 1/2 cup puree

Frosting
2 1/2 Cup Powdered sugar
1/3 Cup sour cream, room temp
1/4 cup butter, softened
3/4 tsp. vanilla
1/8 tsp. salt
Directions:
Directions:
Peel the zucchini, chop into chunks and put in blender and puree. You will need 1 and 1/2 cups of the zucchini puree. Set aside.

In a large mixing bowl add the flour, soda, salt, cinnamon, nutmeg, and cloves. Mix with wooden spoon to incorporate well. In a separate bowl combine melted butter, milk, sugar, eggs and zucchini.

Add the wet ingredients to the dry and beat with electric beaters for about 2 minutes or until nice and smooth.

Pour batter into a well oiled Bundt pan and bake at 350 degrees for 40 minutes or until toothpick stuck in center comes out clean.

Cool cake on wire rack for 10 minutes then set a plate over pan and invert. Remove pan and cool cake completely.

Prepare frosting and pour evenly over cooled cake.

 

 

 

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