The Pioneer Woman Tasty Kitchen
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Zucchini Cake

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Level: Easy

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Description

This delicious yet simple Zucchini Cake is made moist with fresh garden zucchini and walnuts. The warm spices of cinnamon, nutmeg and allspice along with a brown sugar cream cheese frosting take it over the top. I love to take this cake to potlucks and family functions as it is always a huge hit.

Ingredients

  • 3 cups Flour
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • ½ teaspoons Salt
  • 1-½ teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Allspice
  • 3 cups Grated Zucchini
  • 1-¼ cup Vegetable Oil
  • 4  Eggs
  • 1 teaspoon Vanilla Extract
  • ¾ cups Chopped Walnuts
  • 12 ounces, weight Cream Cheese (1 1/2 Boxes)
  • 4 Tablespoons Unsalted Butter, Softened
  • 3 Tablespoons Light Brown Sugar
  • 2 teaspoons Vanilla Extract

Preparation

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking dish.
In a medium bowl whisk together flour, sugar, brown sugar, salt, baking soda, baking powder, cinnamon, nutmeg and allspice. In a separate large bowl stir together grated zucchini, vegetable oil, eggs and vanilla extract. Add the flour mixture to the zucchini mixture in several intervals mixing just until combined. Fold in the chopped walnuts.
Pour batter into prepared baking dish. Bake for 40-55 minutes or until toothpick inserted in center comes out clean or with moist crumbs. Do not over-bake; start checking at 40 minutes and every 5 minutes thereafter. Cool completely.
Using a mixer beat together the cream cheese, butter, brown sugar and vanilla until light, fluffy and smooth. Then spread on the fully cooled cake. This cake needs to be refrigerated because of the cream cheese frosting.

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