Is as garden near you having an abundance of zucchini? Do you want to do more than fry it, saute it, or hide it in omelets? Shred and mix it into this recipe for a dessert that will make your guests seriously doubt you know what a vegetable is. They’ll ask for more!

Zucchini Cake

• 2 1/2 c. flour
• 2 c. sugar
• 1 1/2 tsp. cinnamon
• 1 tsp. salt
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 c. oil (I use canola or vegetable)
• 4 eggs
• 2 c. shredded zucchini (try to avoid the seeds)

Combine the flour, sugar, cinnamon, salt, powder and soda. Combine the oil and eggs. Mix the dry and wet ingredients. I shred the zucchini using a metal grating box, but if you are blessed to have a food processor … make an extra cake to give to a friend!  Stir in the shredded zucchini until completely combined. It will seem dry until you add the zucchini. Pour into a greased 13x9x2 baking pan (I used an insulated metal pan). Bake for 35-40 minutes at 350 degrees. Prepare the frosting while the cake cools.

Cream Cheese Frosting

• 8 oz. cream cheese
• 1/4 c. butter, softened
• 1 T. milk
• 1 tsp. vanilla
• 2 c. powdered sugar

Beat the cream cheese, butter, milk, and vanilla until it’s smooth. Thoroughly mix in the sugar. Spread the frosting on the cool cake. Sprinkle with cinnamon. This cake stands on its own without ice cream and will serve 20 happy people who are unaware that they are also consuming vegetables. 🙂 Enjoy!

Other Zucchini Recipes

• Zucchini Bread  
• Coconut Curry Chicken & Veggies with Couscous    (main dish)
• Zucchini Simply Delish  (side dish)

What’s abundant at your house right now? How are you using it in the kitchen?