Zucchini Cake with Cream Cheese Frosting

Name: Zucchini Cake with Cream Cheese Frosting
Total time: 1800 s
Yield: 20 servings
Cuisine: American
Ingredients: 2 cup sugar; 4 eggs; 1/2 cup vegetable oil; 2 tsp ground cinnamon; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp xanthum gum; 2 1/2 cup gluten-free all purpose flour; 2 cup zucchini, unpeeled & shredded; 1/2 cup butter; 6 oz cream cheese, softened; 2 tsp vanilla extract; 4 cup powdered sugar

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

You can use regular flour cup for cup, but take out the xanthum gum.

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

You can use regular flour cup for cup, but take out the xanthum gum.

Saved

Ingredients

30 mins

20 servings

Cake
2 cupsugar
4eggs
1/2 cupvegetable oil
2 tspground cinnamon
1 tspvanilla extract
1/2 tspbaking powder
1/2 tspbaking soda
1/2 tspsalt
1/2 tspxanthum gum
2 1/2 cupgluten-free all purpose flour
2 cupzucchini, unpeeled & shredded
Frosting
1/2 cupbutter
6 ozcream cheese, softened
2 tspvanilla extract
4 cuppowdered sugar

Saved

Steps

30 mins

1

Heat oven to 350°F. Lightly grease 9x13 cake pan.
2

Beat sugar, eggs, oil, vanilla, baking powder, baking soda, salt, & xanthum gum in large bowl with mixer until well blended. With mixer on low speed, gradually add flour until well blended. Stir in zucchini. Spread evenly in pan.
3

Bake for 45 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack.
4

For frosting, beat margarine, cream cheese, & vanilla until smooth. With mixer on low, gradually add powdered sugar until well blended. Spread on cooled cake. Sprinkle with walnuts, if desired.