Zucchini cake, topped with cream cheese frosting, is a favorite family dessert.
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2 cups sugar
1 medium (2 cups) zucchini, shredded
1 cup Land O Lakes® Butter, melted
4 large Land O Lakes® Eggs
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 cup chopped walnuts or pecans
1 (8-ounce) package cream cheese, softened
1/4 cup Land O Lakes® Butter, softened
1 tablespoon milk
2 cups powdered sugar
Heat oven to 350ºF. Grease 15x10x1-inch baking pan; set aside.
Combine sugar, zucchini, melted butter and eggs in bowl; beat at medium speed until well mixed.
Combine flour, cinnamon, salt, baking powder, baking soda and ginger in bowl; gradually add to zucchini mixture, beating at low speed until mixed. Stir in walnuts.
Pour into prepared pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine cream cheese, 1/4 cup butter and milk in bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until well mixed. Frost cake. Store refrigerated.
What do you do when life gives you piles of fresh green vegetables? Start baking, of course. Zucchini makes cakes, muffins and breads naturally moist and delicious.