Sweet Zucchini Spice Cake Recipe
Do you want one great recipe suggestion to try today? Then this Sweet Zucchini Spice Cake is it. Stock up on more and more Zucchini as you will want to make this Sweet Zucchini Spice Cake time and again. Treat your near and dear ones with this amazing Sweet Zucchini Spice Cake as a Dessert . You do not need to be a gourmet to make out how appetizing and tasty this dish really is.
Ingredients
3 cups grated peeled zucchini (approximately 1 pound)
1 cup ground walnuts
1 cup flaked coconut
4 eggs
1 cup vegetable oil
2 tablespoons vanilla
2 1/2 cups granulated sugar
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
Pineapple Cream Cheese Icing
Directions
Preheat oven to 350°F.
Grease and flour 2 (10-inch) round cake pans.
Combine zucchini, walnuts and coconut; set aside.
Beat together eggs, oil and vanilla in large bowl until well blended.
Beat in granulated sugar.
Gradually add combined dry ingredients, beating well after each addition.
Stir in zucchini mixture.
Pour evenly into prepared pans.
Bake 35 to 40 minutes or until wooden pick inserted in centers comes out clean.
Cool layers in pans on wire racks 10 minutes.
Loosen edges and remove to racks to cool completely.
Fill and frost with Pineapple Cream Cheese Icing.
Pineapple Cream Cheese Icing: Beat together 1 (8-ounce) package softened cream cheese and 1/2 cup (1 stick) softened margarine in large bowl until creamy.
Add 1 (8-ounce) can drained crushed pineapple.
Gradually add 1 pound (approximately 4 1/2 cups) sifted powdered sugar, beating until smooth and of spreading consistency.
Grease and flour 2 (10-inch) round cake pans.
Combine zucchini, walnuts and coconut; set aside.
Beat together eggs, oil and vanilla in large bowl until well blended.
Beat in granulated sugar.
Gradually add combined dry ingredients, beating well after each addition.
Stir in zucchini mixture.
Pour evenly into prepared pans.
Bake 35 to 40 minutes or until wooden pick inserted in centers comes out clean.
Cool layers in pans on wire racks 10 minutes.
Loosen edges and remove to racks to cool completely.
Fill and frost with Pineapple Cream Cheese Icing.
Pineapple Cream Cheese Icing: Beat together 1 (8-ounce) package softened cream cheese and 1/2 cup (1 stick) softened margarine in large bowl until creamy.
Add 1 (8-ounce) can drained crushed pineapple.
Gradually add 1 pound (approximately 4 1/2 cups) sifted powdered sugar, beating until smooth and of spreading consistency.
