Zucchini Cake with Cream Cheese Icing

Before serving, I added a walnut to each
piece of cake and also sprinkled it with
ground cinnamon.

This is another one of  Marcia Williamson great recipes! And, it comes from her one of her favorite hometown cookbook—The Hugoton Methodist Cookbook; the recipe was submitted by Mary Frances Young.

White Zucchini Cake with Cream Cheese Icing

3 cups grated zucchini

3 cups granulated sugar

1½ cup vegetable oil

4 eggs

1 cut nuts (optional – I used walnuts)

1½ teaspoon ground cinnamon

½ teaspoon salt

2 teaspoons baking powder

3 cups all-purpose flour

1. Mix squash, sugar, oil, and eggs; beat. 
   
2. Add dry ingredients; beat. 

   

   The batter is thick.

3. Spread batter into a 9"x15" cake pan that has been sprayed with pan release. (I opted to divide the cake batter between two quarter sheet pans (each 12" x 8 1/2" x 3/4").

   

    Batter was divided between two quarter sheet pans
   (each 12" x 8 1/2" x 3/4") and is ready to go into the oven.

4. Bake for 1½ hours in a preheated 300° or until toothpick inserted in center of cake comes out clean (I baked the quarter sheet pans just about 1 hour). Transfer to cooling racks.  

   

    Baked cakes cool on racks.

Icing

3 oz. cream cheese at room temperature

1 teaspoon vanilla

1 stick butter

2 cups powdered sugar

1. Cream together cream cheese, vanilla and butter.
   
2. Add powdered sugar and beat. Spread prepared icing evenly over the cake.

   

   
   

Other recipes from Marcia Williamson at this site include . . . Grand Prize Zucchini Bread and Croissants

Recipe without photos . . .

White Zucchini Cake with Cream Cheese Icing

3 cups grated zucchini

3 cups granulated sugar

1½ cup vegetable oil

4 eggs

1 cut nuts (optional – I used walnuts)

1½ teaspoon ground cinnamon

½ teaspoon salt

2 teaspoons baking powder

3 cups all-purpose flour

1. Mix squash, sugar, oil, and eggs; beat. 
2. Add dry ingredients; beat. 
3. Spread batter into a 9"x15" cake pan that has been sprayed with pan release. (I opted to divide the cake batter between two quarter sheet pans (each 12" x 8 1/2" x 3/4").
4. Bake for 1½ hours in a preheated 300° or until toothpick inserted in center of cake comes out clean (I baked the quarter sheet pans just about 1 hour). Transfer to cooling racks.

Icing

3 oz. cream cheese at room temperature

1 teaspoon vanilla

1 stick butter

2 cups powdered sugar

1. Cream together cream cheese, vanilla and butter.
2. Add powdered sugar and beat. Spread prepared icing evenly over the cake.