Cinnamon Zucchini Cake With Cream Cheese Frosting Recipe 45

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Zucchini Cake with Cream Cheese Frosting image

Cindy West of Marshalltown, Iowa fixes this moist snack cake topped with sweet cream cheese frosting. "Squares of this cake freeze extremely well," she notes.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield about 24 servings.

Number Of Ingredients 14

Ingredients

3 large eggs
3/4 cup canola oil
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
2 cups shredded zucchini
FROSTING:
3 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
2 to 3 tablespoons milk

Steps:

In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.

Nutrition Facts : Calories 254 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 2g protein.

CINNAMON ZUCCHINI CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.5/5)

Cinnamon Zucchini Cake with Cream Cheese Frosting Recipe - (4.5/5) image

Provided by TrayH

Number Of Ingredients 19

Ingredients

CAKE:
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
2 cups zucchini, shredded
FROSTING:
1 (8-ounce)) package cream cheese
1/4 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla

Steps:

Preheat oven to 350°F. Spray a 9x13-inch baking pan with non-stick cooking spray. Beat eggs, vegetable oil, applesauce, white sugar, brown sugar, and vanilla together in a large bowl. Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well. Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9x13-inch pan. Bake for 35 to 40 minutes or until toothpick inserted into the center comes out clean. While the cake cools, mix together frosting ingredients and spread over the top of the cake. If desired, sprinkle the top of the cake with cinnamon and sugar.

CINNAMON ZUCCHINI CAKE WITH CREAM CHEESE FROSTING RECIPE

Cinnamon Zucchini Cake with Cream Cheese Frosting Recipe image

We have found the best way to eat zucchini: in our amazing Cinnamon Zucchini Cake! This recipe will quickly become a family favorite.

Provided by Camille Beckstrand

Categories Dessert

Time 1h5m

Number Of Ingredients 17

Ingredients

3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
2 cups shredded zucchini
8 ounces cream cheese ((1 package))
1/4 cup butter (softened)
3 cups powdered sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl.
Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well.
Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan.
Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake.
If desired, sprinkle the top of the cake with cinnamon and sugar.

Nutrition Facts : Calories 392 kcal, Carbohydrate 64 g, Protein 5 g, Fat 14 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 49 mg, Sodium 424 mg, Fiber 1 g, Sugar 46 g, UnsaturatedFat 4 g, ServingSize 1 serving

ZUCCHINI CAKE WITH CINNAMON CREAM CHEESE FROSTING

Zucchini Cake with Cinnamon Cream Cheese Frosting image

A delicious way use summer's bounty of zucchini! Moist spiced zucchini cake topped with sweet cinnamon cream cheese frosting.

Categories Dessert

Time 2h5m

Yield 12

Number Of Ingredients 14

Ingredients

1 box Betty Crocker™ SuperMoist™ golden cake mix
3/4 cup milk
1/2 cup butter, melted
3 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups coarsely shredded zucchini (about 2 medium)
3/4 cup chopped walnuts
1 package (8 oz/250 g) cream cheese, softened
1/4 cup butter, softened
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 1/2 cups icing sugar

Steps:

Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
In large bowl, beat cake mix, milk, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan.
Bake 35 to 40 minutes or until toothpick inserted in centre comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in icing sugar until frosting is smooth and creamy. Spread frosting on cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 450, Carbohydrate 49 g, Cholesterol 100 mg, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 12 servings, Sodium 440 mg

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Zucchini Cake With Cream Cheese Frosting image

Quick and easy to whip up. Great taste with the cream cheese frosting. Good way to use up all those zucchini from the garden.

Provided by Barb Witherspoon

Categories Dessert

Time 45m

Yield 20 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
1/2 cup chopped walnuts
3 ounces cream cheese or 3 ounces neufchatel cheese
1/4 cup butter or 1/4 cup margarine
1 tablespoon milk
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

Cake:.
Combine dry ingredients (flour, sugar, cinnamon, baking powder, and baking soda) in a mixing bowl.
Add oil, eggs and mix well.
Add zucchini and walnuts; stir well.
Pour into a greased 9 x 13 inch baking pan.
Bake at 350 degrees for 35-40 minutes.
Cool.
Frosting:.
Beat cream cheese, butter, milk, and vanilla until smooth.
Add sugar and mix well.
Frost cake.
Sprinkle with additional walnuts.

Nutrition Facts : Calories 349.9, Fat 17.8, SaturatedFat 4.3, Cholesterol 53.2, Sodium 201.9, Carbohydrate 45.1, Fiber 0.8, Sugar 32.2, Protein 3.8

ZUCCHINI CAKE WITH CINNAMON CREAM CHEESE FROSTING

Zucchini Cake with Cinnamon Cream Cheese Frosting image

A delicious way use summer's bounty of zucchini! Moist spiced zucchini cake topped with sweet cinnamon cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h5m

Yield 12

Number Of Ingredients 14

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup milk
1/2 cup butter, melted
3 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups coarsely shredded zucchini (about 2 medium)
3/4 cup chopped walnuts
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 1/2 cups powdered sugar

Steps:

Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
In large bowl, beat cake mix, milk, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting on cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 450, Carbohydrate 49 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 33 g, TransFat 1/2 g

ZUCCHINI CAKE WITH CREAM CHEESE APPLESAUCE ICING

Zucchini Cake with Cream Cheese Applesauce Icing image

A moist zucchini cake with a different sort of icing. It's best if served chilled, but tastes great any way you want it.

Provided by Caroline

Categories Fruits and Vegetables Vegetables Squash

Time 1h55m

Yield 24

Number Of Ingredients 14

Ingredients

3 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 ⅓ cups all-purpose flour
¼ teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini, squeezed dry
1 (8 ounce) package cream cheese, softened
3 tablespoons butter, softened
½ cup cinnamon-flavored applesauce
1 teaspoon ground nutmeg
2 cups confectioners' sugar, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Beat eggs, vegetable oil, white sugar, and vanilla extract in a large bowl until thoroughly combined. Whisk flour, baking powder, baking soda, and salt in a separate bowl. Stir the flour mixture into the wet ingredients and mix in zucchini. Transfer batter to the prepared baking dish.
Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out with moist crumbs, about 40 minutes. Let cool completely.
Beat cream cheese and butter in a bowl until smooth; stir in applesauce and nutmeg. Mix in confectioners' sugar until the frosting is smooth and workable; spread on cooled zucchini cake.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 37.7 g, Cholesterol 37.3 mg, Fat 14.7 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 4.4 g, Sodium 255 mg, Sugar 27.8 g

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