Zucchini Cake
This zucchini cake recipe makes a very moist cake, similar to carrot cake. It's frosted with a decadent cream cheese frosting for a lovely dessert.
all-purpose flour
3
cups
white sugar
3
cups
ground cinnamon
2 ½
teaspoons
baking soda
1 ½
teaspoons
baking powder
1
teaspoon
salt
1
teaspoon
vegetable oil
1 ½
cups
eggs
4
large
vanilla extract
1
teaspoon
grated zucchini
3
cups
cream cheese, room temperature
1
(8 ounce) package
butter, room temperature
½
cup
confectioners' sugar, sifted
2
cups
vanilla extract
2
teaspoons
 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
  Make the cake: Whisk flour, sugar, cinnamon, baking soda, baking powder, and salt together in a bowl until well combined.
  Beat oil, eggs, and vanilla in a separate bowl with an electric mixer; pour into flour mixture and stir until well combined. Stir in shredded zucchini. Pour batter into the prepared pans.
  Bake in the preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 10 minutes, then invert layers onto a wire rack and let cool completely, 20 to 30 more minutes.
  While the layers are cooling, make the frosting: Beat cream cheese and butter in a mixing bowl with an electric mixer until smooth. Mix in confectioner's sugar, a little at a time, until smooth. Stir in vanilla.
  Place one cooled cake layer onto a serving plate. Cover with frosting and spread to the edges. Repeat with a second layer. Place remaining cake layer on top. Frost the sides of the cake, then finish by frosting the top.
