Grandma’s Zucchini Cake
Need a lacto ovo vegetarian hor d'oeuvre? Grandma’s Zucchini Cake could be an amazing recipe to try. This recipe makes 20 servings with 264 calories, 4g of protein, and 9g of fat each. For 52 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 1573 people were impressed by this recipe. This recipe from Simply Recipes requires baking powder, vegetable oil, granulated sugar, and vanillan extract. From preparation to the plate, this recipe takes approximately 1 hour. With a spoonacular score of 22%, this dish is not so spectacular. Similar recipes are Great-Grandma's Chocolate Zucchini Cake, Grandma's Chocolate Zucchini Brownies, and Grandma Mac's Cheesy Zucchini.
Servings: 20
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1/4 teaspoon baking powder
2 teaspoons baking soda
1 cup chopped walnuts or pecans (my grandmother recommends black walnuts)
1/4 cup butter, room temperature
2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though)
3 ounces cream cheese, softened to room temperature (Philadelphia cream cheese recommended)
3 eggs
2 cups flour
1/2 cup golden raisins (optional)
2 cups white, granulated sugar
1 teaspoon grated lemon zest (optional, my addition)
1 1/2 to 2 cups of powdered sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
Equipment:
baking pan
whisk
bowl
oven
frying pan
aluminum foil
Cooking instruction summary:
1 Preheat oven to 350°F. Butter a 9x12 or 9x13 baking pan (I used a pyrex pan). 2 In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.3 In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins. 4 Pour mixture into a 9x12 or 9x13 baking pan. Bake at 350°F for 40 to 45 minutes. (My grandmother's notes say you can also bake in an angel food pan for 1 hour.) Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)5 To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.Frost the cake and serve. Store covered with aluminum foil.
Step by step:
1. 1 Preheat oven to 350°F. Butter a 9x12 or 9x13 baking pan (I used a pyrex pan). 2 In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.3 In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins. 4
2. Pour mixture into a 9x12 or 9x13 baking pan.
3. Bake at 350°F for 40 to 45 minutes. (My grandmother's notes say you can also bake in an angel food pan for 1 hour.)
4. Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)5 To make the frosting, beat together the cream cheese and butter.
5. Add the powdered sugar and beat until smooth.Frost the cake and serve. Store covered with aluminum foil.
Nutrition Information:
covered percent of daily need
