Yummy Zucchini Cake

I think some people would call this "zucchini bread," but with how sweet and delicious this recipe is, I think it has to be considered cake.  This is by far my most popular cake recipe.  I recently made a batch of cupcakes with this recipe and one recipient said "I could just bathe in these cupcakes!"  Today I decided to make it in a bundt pan to look like a wreath for the holiday season, but it works as cupcakes or any other shape cake pan.

Ingredients

• 3 Cups all-purpose flour
• 2 Cups dark brown sugar
• 1 teaspoon salt
• 1.5 teaspoons baking soda
• 1 teaspoon baking powder
• 1 Tablespoon cinnamon



Eggs and Baking Spray not pictured

• 1 Tablespoon vanilla
• 4 eggs
• 3/4 Cup vegetable oil
• 3 Cups grated zucchini
• 8 oz cream cheese
• 1/2 Cup (1 stick) butter
• 2 Cups powdered sugar
• 1 Tablespoon vanilla

Supplies

• Large mixing bowl
• Electric mixer
• Medium mixing bowl
• Sieve
• Small mixing bowl
• Spatula
• Fork
• Bundt pan
• Baker's spray (or Pam for Baking)
• Cooling racks
• Measuring utensils

Directions

1. Preheat oven to 325 degrees F
2. Sift together the flour, baking soda, baking powder, cinnamon, and salt together into medium mixing bowl

3. Combine brown sugar and dry mixture in large mixing bowl--mix well

4. Beat together the eggs and oil in the small mixing bowl
5. Add egg and oil mixture to large mixing bowl--add vanilla while mixing these ingredients together (DO NOT OVER-MIX)
6. Your batter at this point will be sort of stiff and sticky like a dough

7. Add zucchini and mix until dispersed--the batter becomes much more moist and like a batter
8. Spray pan with baking spray
9. Pour batter into pan (use spatula to scrape out mixing bowl)

10. Bake at 325 degrees F for 50 minutes
11. After putting cake in oven, remove cream cheese and butter from fridge to soften
12. Place pan on cooling rack for 15 minutes
13. Turn cake out onto rack to finish cooling
14. Cream together butter and cream cheese
15. Add powdered sugar to frosting mixture and mix well
16. Mix vanilla into frosting

17. When cake is cool, serve with a dollop of frosting