Ingredients
Scale
- 2 cups all-purpose flour (or 1 cup APF and 1 cup wheat flour)
- 1 teaspoon cinnamon powder
- 1 teaspoon salt
- 1 teaspoons baking powder
- 2 teaspoon baking soda
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup white granulated sugar and 1 cup brown sugar
- 1 cup vegetable oil or two sticks of unsalted butter
- 2 cups grated zucchini
- 1 cup walnuts (ground coarsely)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare the pan by either spraying it with cooking spray, or brush it with oil and cover thinly with flour.
- Combine and sift the flours, salt, baking powder, and baking soda then set aside.
- Beat vegetable oil, eggs, vanilla, and sugar with an electric mixer on medium speed for three minutes. Note: add eggs one at a time.
- Add grated zucchini and flour mixture alternatively with the wet ingredients and continue beating.
- Fold in ground walnuts.
- Bake for 30-40 minutes or until the cake passes the toothpick test, i.e., poking the cake with a toothpick and the latter comes out clean.
- Prepare the cream cheese icing, and pour over the cake when it is completely cooled.
- Frosting Instruction:
- Using a mixer, cream together cream cheese and butter in the bowl for about five minutes, or until fully mixed and almost forming a peak.
- Add the powdered sugar gradually; continue to beat on low speed until the mixture is of smooth consistency.
- Mix in the vanilla extract. Increase the mixer’s speed to medium and continue mixing for another five minutes.
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