Zucchini Cake With Cream Cheese Frosting Recipes

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.

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.

Steps:

• Heat oven to 350° F. Spray 8-inch square pan with cooking spray; line with cooking parchment paper.
• In large bowl, mix flour, granulated sugar, cinnamon, baking powder, baking soda and salt. In medium bowl, mix bananas, zucchini, egg, vegetable oil and 1 teaspoon vanilla. Add wet ingredients to dry ingredients all at once; stir just until combined.
• Spread batter in pan. Bake 35 to 40 minutes or until cake just begins to turn brown on top and toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan, about 1 hour.
• In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread evenly on top of cake. Cut into 3 rows by 3 rows. Cover and refrigerate any remaining cake.

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.

Steps:

• Preheat oven to 350. Grease a 9x13 inch baking pan.
• Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla, and sour cream. Stir in grated zucchini.
• In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Add to the wet mixture, stirring just until combined.
• Pour batter into prepared pan and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
• Cream Cheese Frosting: Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy, about 3 to 4 minutes.
• Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired.

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.

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.