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5 from 4 votes
Zucchini Cake Frosted
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Zucchini Cake Recipe by June K.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Course: Dessert
Cuisine: American
Servings: 12 people
Author: Linda Loosli
Ingredients
  • 3 cups sugar
  • 4 large eggs
  • 1-1/2 cups vegetable oil
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons cinnamon
  • 3 cups white flour (I use bread flour)
  • 3 cups grated zucchini
  • 1 cup chopped pecans
  • 2 cups shredded coconut
Cream Cheese Frosting Ingredients
  • 1/4 cup Butter softened
  • 4 ounces Cream cheese softened
  • 1-1/2 to 1-3/4 cups Powdered Sugar
  • 1/2 teaspoon Vanilla
Instructions

  1. Preheat the oven to (350°F) = 176°C) degrees. Grease a 9-inch by 13-inch cake pan.

  2. Cream the sugar and egg. Add the oil.

  3. Combine all dry ingredients with the sugar and the egg mixture. Beat well.

  4. Be sure to squeeze the liquid out of your fresh grated/shredded zucchini before adding it to your mixing bowl.

  5. Add Zucchini, coconut, and nuts. Mix until even smooth.

  6. Spread evenly into the cake pan.

  7. Bake at (350°F) = 176°C) degrees for 1 hour to 1 1/2 hours. June's recipe said one hour at 300 degrees, but mine took 1-1/2 hours. Please use the toothpick test. If the toothpick comes out clean, it's done.

  8. If the toothpick comes out clean, it's done. Frost with cream cheese icing while warm. Please store it in the refrigerator.

Cream Cheese Frosting Instructions

  1. Combine the frosting ingredients and beat with a mixer until smooth and creamy. Spread over the cake while it's warm. Store in the refrigerator.