Zucchini Cake I

Name: Zucchini Cake I
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 2 teaspoons baking soda; 118 milliliters butter, room temperature; 473 milliliters confectioners sugar, sifted; 227 grams package cream cheese, room temperature; 4 eggs; 710 milliliters all-purpose flour; 3 teaspoons ground cinnamon; 1 teaspoon salt; 2 teaspoons vanilla extract; 355 milliliters vegetable oil; 710 milliliters white sugar; 710 milliliters grated zucchini

Zucchini Cake I is a vegetarian recipe with 8 servings. One portion of this dish contains about 10g of protein, 28g of fat, and a total of 856 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have vegetable oil, vanillan extract, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 20 minutes.

Instructions

Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

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

Ingredients you will need

Baking Soda

Granulated Sugar

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Bowl

Mix well.

In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together.

Ingredients you will need

Vegetable Oil

Vanilla

Egg

Equipment you will use

Bowl

Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini.

Ingredients you will need

Zucchini

All Purpose Flour

Egg

Pour batter into prepared pans.

Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.

Equipment you will use

Wire Rack