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Zucchini Cake with Cream Cheese Frosting
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A picture of Zucchini Cake with Cream Cheese Frosting.

Zucchini Cake with Cream Cheese Frosting

Stephanie Goldman
Stephanie Goldman @cook_3867977
Burns Flat, Oklahoma

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

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

Read more

Zucchini Cake with Cream Cheese Frosting

Stephanie Goldman
Stephanie Goldman @cook_3867977
Burns Flat, Oklahoma

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

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

Read more
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Ingredients

30 mins
20 servings
  1. Cake
  2. 2 cupsugar
  3. 4eggs
  4. 1/2 cupvegetable oil
  5. 2 tspground cinnamon
  6. 1 tspvanilla extract
  7. 1/2 tspbaking powder
  8. 1/2 tspbaking soda
  9. 1/2 tspsalt
  10. 1/2 tspxanthum gum
  11. 2 1/2 cupgluten-free all purpose flour
  12. 2 cupzucchini, unpeeled & shredded
  13. Frosting
  14. 1/2 cupbutter
  15. 6 ozcream cheese, softened
  16. 2 tspvanilla extract
  17. 4 cuppowdered sugar
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Steps

30 mins
  1. 1

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

  2. 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. 3

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

  4. 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.

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Stephanie Goldman
Stephanie Goldman @cook_3867977
on May 04, 2015 01:58
Burns Flat, Oklahoma

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