The best delicious State Fair Zucchini Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this State Fair Zucchini Cake recipe today!
Hello my friends, this State Fair Zucchini Cake recipe will not disappoint, I promise! Made with simple ingredients, our State Fair Zucchini Cake is amazingly delicious, and addictive, everyone will be asking for more State Fair Zucchini Cake.
What Makes This State Fair Zucchini Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this State Fair Zucchini Cake.
Ready to make this State Fair Zucchini Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c Shredded zucchini*
2 c Sugar
1 c Cooking oil
3 Eggs
1 ts Baking soda
1 1/2 ts Baking powder
2 1/3 c All-purpose flour
1/2 c Soy flour
1 ts Salt
1 ts Cinnamon
1/2 c Chopped walnuts or pecans
1/2 c Golden raisins
FROSTING
3 oz Light cream cheese
1/2 c Soy margarine
2 c Confectioner’s sugar
4 dr Lemon extract
1/2 c Chopped walnuts or pecans
-(optional)
Preheat oven to 350 F. Peel zucchini, remove seeds and shred.
*Press firmly in measuring cup. Drain off excess water. Set aside.
Cream together sugar, oil, and eggs; beat for 2 minutes. Stir in shredded
zucchini. Sift dry ingredients together with raisins and nuts. Gradually
add dry ingredients to liquid mixture.
Spray a 9 x 13-inch baking pan with non-stick vegetable coating. Bake 40
minutes or until a toothpick comes clean from the cake center. Cool.
Frosting: Soften margarine and cream cheese at room temperature for 15
minutes. Stir until completely blended. Blend in lemon extract. Add
confectioner’s sugar and mix until smooth. Frost cake and top with nuts,
if desired.
Reprinted with permission from the Indiana Soybean Development Council.
Meal-
Yields
1 Cake
Leave a Reply