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Sweet Zucchini Spice Cake Recipe

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This recipe for Sweet Zucchini Spice Cake is from The Douglas 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:  
3 Cups grated peeled zucchini (approximately 1 pound)
1 Cup ground walnuts
1 Cup flaked coconut
4 eggs
1 Cup vegetable oil
2 tbsp vanilla
2 ½ Cups granulated sugar
3 Cups all-purpose flour
2 tsp ground cinnamon
1 ½ tsp baking soda
1 tsp baking powder
1 tsp salt

Pineapple Cream Cheese Icing:

1 (8 ounce) package softened cream cheese
½ Cup (1 stick) softened margarine
1 (8 ounce) can drained crushed pineapple
4 ½ Cups sifted powdered sugar
Directions:
Directions:
Preheat oven to 350º, Grease and flour 2 (10 inch) round cake pans.

Combine zucchini, walnuts and coconut; set aside. Beat together eggs, oil and vanilla in large bowl until well blended. Beat in granulated sugar. Gradually add combined dry ingredients, beating well after each addition. Stir in zucchini mixture.
Pour evenly into prepared pans. Bake 35 to 40 minutes or until wooden pick can come out clean.
Cool layers in pans in wire racks 10 minutes. Loosen edges and remove to racks to cool completely.
Fill and frost with pineapple cream cheese Icing.

Pineapple Cream Cheese Icing:

Beat together 1 package of cream cheese and 1 stick of softened margarine in large bowl until creamy. Add can of drained crushed pineapple. Gradually add 1 pound (4 ½ cups) sifted powdered sugar, beating until smooth and of spreading consistency.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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