Moist Zucchini Cake

desserts

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Ingredients

2 cups of finely grated zucchini

1 cup vegetable oil

1½ cups sugar

½ cup brown sugar

2 eggs

1 teaspoon vanilla extract

2½ cups self-rising flour

2 teaspoons ground cinnamon

½ teaspoon salt

1 can (8 ounces) crushed pineapple, drained

1 cup chopped pecans

1 package (8 ounces) of cream cheese, softened

½ cup butter, softened

2 cups confectioner’s sugar

2 teaspoons vanilla extract

Preheat oven to 350 degrees. In a large bowl combine the oil, sugar, brown sugar, vanilla, salt, cinnamon and eggs. Add flour slowly and mix well. Add zucchini, drained pineapple and pecans. Pour into greased 13-by-9-inch baking pan.
Bake at 350 for 45–55 minutes or until dark golden brown and cake springs back when lightly touched. Allow to cool before frosting. Store in refrigerator.
For frosting, cream butter and cream cheese until well blended. Add confectioner’s sugar a little at a time. Add vanilla flavoring. Spread over cooled cake.

Recipe Courtesy Of

Carole Howell