Zucchini Cake



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Info: Zucchini Cake

Publicado por: Agência Digital
Rio de Janeiro

This zucchini cake is very moist, similar to carrot cake. It's frosted with a decadent cream cheese frosting for a lovely dessert.

Zucchini Cake


Zucchini Cake

Avaliado 4.5
Baseado em 354 Avaliações de Clientes

Zucchini cake recipe
Prep Time: 30 Mins
Cook Time: 30 Mins
Serves: 12 Servings

Fatos Nutricionais:
794 Calories


- 3 cups all-purpose flour
- 3 cups white sugar
- 2 ½ teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups grated zucchini


- 1 (8 ounce) package cream cheese, room temperature
- ½ cup butter, room temperature
- 2 cups confectioners' sugar, sifted
- 2 teaspoons vanilla extract


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

2 - Make the cake: Whisk flour, sugar, cinnamon, baking soda, baking powder, and salt together in a bowl until well combined.

3 - Beat oil, eggs, and vanilla in a separate bowl with an electric mixer; pour into flour mixture and stir until well combined. Stir in shredded zucchini. Pour batter into the prepared pans.

4 - Bake in the preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 10 minutes, then invert layers onto a wire rack and let cool completely, 20 to 30 more minutes.

5 - While the layers are cooling, make the frosting: Beat cream cheese and butter in a mixing bowl with an electric mixer until smooth. Mix in confectioner's sugar, a little at a time, until smooth. Stir in vanilla.

6 - Place one cooled cake layer onto a serving plate. Cover with frosting and spread to the edges. Repeat with a second layer. Place remaining cake layer on top. Frost the sides of the cake, then finish by frosting the top.

Zucchini Cake

Avaliado 4.5
Baseado em 354 Avaliações de Clientes

Categoria: Receitas



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