03 Jan

Zucchini Cake

Lissa Coffey

Lissa Coffey

Lissa Coffey
Zucchini Cake:

3 eggs

2 cups of sugar

1 cup vegetable oil

3 tsp vanilla

1 lb grated zucchini (unpeeled) or a bit more.

2 cups flour

2 tsp baking soda

1 tsp salt

1 tsp  cinnamon

3/4 cup raisins

3/4 cup walnuts

Cream Cheese Frosting:

1 container Tofutti Better than Cream Cheese

1/2 cup soy margarine

2 cups powdered sugar

1 tsp vanilla extract

1 1/2 tsp lemon juice

Preheat oven to 325 degrees F.

Zucchini Cake:

Combine eggs, sugar, oil and vanilla and beat them together until the mixture is smooth.

Add grated zucchini and stir.

Sift in dry ingredients together and add the nuts.

Add the dry ingredients to batter and pour into a 9×13 greased and floured pan.

Bake for one hour until done.

Let it cool before adding the cream cheese frosting.

Cream Cheese Frosting:

Combine the cream cheese and margarine.  Slowly add the powdered sugar, then the vanilla and lemon juice.  Blend well.  Once Zucchini cake is cooled at to the top of the cake.

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