This is an easy recipe for zucchini cake. You can bake and take this cake. Topped with my cream cheese frosting recipe. Perfect potluck cake!
2 cups flour all purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon coriander spice (my secret ingredient)
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
2 cups white, granulated sugar
1 tablespoon molasses
1 cup grapeseed oil
1 teaspoon vanilla extract
1 tablespoon of lemon zest (my secret ingredient)
2 cups grated un-peeled zucchini (slightly drained)
1 cup chopped walnuts or pecans
1/2 cup golden raisins (optional) did not use in video
1/2 cup of pineapple (optional) did not use in video
INSTRUCTIONS for the cake
Prepare a 9x13 cake pan if transporting find one with a lid. Discount stores are Amazon will have them.
Mix all of the dry ingredients in a large bowl using a hand whip or fork until well blended.
In your mixer bowl add the eggs and mix until light and fluffy on medium
Add the vanilla and the molasses to your egg mix and mix until blended
Add the lemon zest and mix
With the mixer on low gradually add the flour mix do not over mix just until blended.
Add the zucchini and nuts to the batter and fold in until blended.
Add batter to prepared pans
Bake at 350 for 40-45 minutes
Let the cake cool completely before frosting
Frosting: Watch Cream Cheese Frosting with a twist for my special tips on making this delicious frosting.
Ingredients for Frosting
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon juice
3 1/2 cups of confection sugar