Zucchini Cake

This recipe is taken from a local church cookbook. My grandma gave me a zucchini the other day. I wasn’t sure what to make with it. My mom suggested that I make Zucchini Cake. This recipe is easy to make and great in the summer for dessert or even for breakfast with a cup of tea or coffee. If you don’t like the green from the zucchini you can peel them. I personally, do not mind and actually like if I can see the zucchini. I suggest grating the zucchini in the food processor, but doing it with a hand grater works well also. Another thing you can do is add walnuts or raisins to the cake. I have never tried this before, but the cookbook said you can if you would like. Or you could sprinkle the walnuts or raisins on top. ( Sorry the picture is sooo bad, It tastes A LOT better then the picture makes it look) Enjoy!



  • 3 Eggs
  • 2 C. Sugar
  • 1 C. Oil
  • 2 tsp. Vanilla
  • 2 C. Flour
  • 1 tsp. Salt
  • 2 ½ tsp. Cinnamon
  • 1 ½ tsp Baking Powder
  • 2 C. Grated Zucchini (about 1)


Cream together eggs, sugar, oil, and vanilla. Add rest of dry ingredients. Stir in zucchini. Pour into a greased 9×13” pan. Bake at 350 for 45 to 50 minutes. Frost with a cream cheese frosting.



  • 1 Stick Butter Softened
  • 1-8oz. Cream Cheese Softened
  • 1 ½ C. Powdered Sugar
  • 1 tsp. Vanilla

Cream butter and cream cheese together. Add Powdered Sugar and vanilla. Beat until light and fluffy. Spread evenly over cake.


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