Grandma's Zucchini Cake
- 2 cups flour
- 2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 3 eggs
- 2 cups white, granulated sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest (optional, my addition)
- 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)
- 1 cup chopped walnuts or pecans (my grandmother recommends black walnuts)
- 1/2 cup golden raisins (optional)
- 3 ounces cream cheese, softened to room temperature (Philadelphia cream cheese recommended)
- 1/4 cup butter, room temperature
- 1 1/2 to 2 cups of powdered sugar
- Produce
- Golden raisins (1/2 cup)
- Lemon (1 teaspoon)
- Walnuts or pecans (1 cup)
- Cooking & Baking
- Baking powder (1/4 teaspoon)
- Baking soda (2 teaspoons)
- Cinnamon (2 teaspoons)
- Flour (2 cups)
- Granulated sugar, white (2 cups)
- Powdered sugar (1 1/2 cups)
- Salt (1 teaspoon)
- Vanilla extract (1 teaspoon)
- Vegetable oil (1 cup)
- Dairy
- Butter (1/4 cup)
- Cream cheese (3 ounces)
- Refrigerated
- Eggs (3)
- Other
- 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)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published June 23, 2011 (1 year ago).
57 people saved this recipe.
