Zucchini Cake

Name: Zucchini Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 118 milliliters butter, softened; 887 milliliters confectioners sugar; 227 grams package cream cheese, softened; 4 eggs, lightly beaten; 710 milliliters all-purpose flour; 3 teaspoons ground cinnamon; 1 teaspoon salt; 710 milliliters sugar; 1 teaspoon vanilla extract; 355 milliliters vegetable oil; 237 milliliters chopped walnuts; 710 milliliters shredded zucchini

Zucchini Cake takes around 1 hour from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 726 calories, 8g of protein, and 28g of fat per serving. For $1.06 per serving, you get a dessert that serves 12. If you have vegetable oil, sugar, confectioners' sugar, and a few other ingredients on hand, you can make it.

Instructions

In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat.

Ingredients you will need

Baking Soda

Cinnamon

Vanilla

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Bowl

Add zucchini; mix well. Fold in nuts.

Ingredients you will need

Zucchini

Nuts

Pour into three well-greased 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 325° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.

Ingredients you will need

Cream Cheese

Frosting

Vanilla

Butter

Sugar

Equipment

Ingredients

Servings:

2teaspoons

baking soda 118milliliters

butter, softened 887milliliters

confectioners' sugar 227grams

package cream cheese, softened 4

eggs, lightly beaten 710milliliters

all-purpose flour 3teaspoons

ground cinnamon 1teaspoon

salt 710milliliters

sugar 1teaspoon

vanilla extract 355milliliters

vegetable oil 237milliliters

chopped walnuts 710milliliters

shredded zucchini

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.