Zucchini Cake

Even though Mr. E. and I share a full farm share with one other couple, we find that we still have trouble finishing the bounty from the farm each week. Thankfully, the woman who coordinates the farm share sends out recipes each week specific to the veggies we have received. Usually these recipes us the veggies in stews or stir-fry but last week she sent us a recipe for zucchini cake. Lo and behold we also had cream cheese in the refrigerator and eggs from the farm share that I needed to put to good use!

FANCY ZUCCHINI CAKE
We can’t let carrots be the only vegetable for desert!
If you don’t want to do layers this is good in a simple 9 x 13 pan!

The Cake
3 cups all-purpose fl our
3 cups white sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini

The Frosting
1 (8 ounce) package cream cheese
1/2 cup butter
2 cups confectioners’ sugar
2 teaspoons vanilla extract
Preheat oven to 325 degrees F (165 degrees C).

Lightly grease and flour three 9 inch round cake pans.

In a medium size bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.

In another bowl beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the fl our mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.

Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow cakes to cool in pans.

Stack and frost into a 3 layer cake using Cream Cheese Frosting.

To Make Frosting: Cream together the cream cheese and butter. Add the confectioner’s sugar, a little at a time. Add 2 teaspoons vanilla and mix well.

Spread on cool cake layers.