State Fair Zucchini Cake Recipe

Name: State Fair Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups zucchini shredded; 2 cups sugar; 1 cup vegetable oil; 3 large eggs; 1 teaspoon baking soda; 1 1/2 teaspoons baking powder; 213 cups flour, all-purpose; 1/2 cup soy flour; 1 teaspoon salt; 1 teaspoon cinnamon; 1/2 cup walnuts chopped; 1/2 cup golden raisins; 3 ounces cream cheese (reduced-fat); 1/2 cup margarine; 2 cups powdered sugar; 4 lemon extract; 1/2 cup walnuts chopped

Servings: persons

2 cups zucchini shredded
2 cups sugar
1 cup vegetable oil
3 large eggs
1 teaspoon baking soda
1 1/2 teaspoons baking powder
213 cups flour, all-purpose
1/2 cup soy flour
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup walnuts chopped
1/2 cup golden raisins
3 ounces cream cheese (reduced-fat)
1/2 cup margarine
2 cups powdered sugar
4 lemon extract
1/2 cup walnuts chopped

1
Preheat oven to 350F (180C).
2
Peel zucchini, remove seeds and shred.
3
Press firmly in measuring cup.
4
Drain off excess water.
5
Set aside.
6
Cream together sugar, oil, and eggs; beat for 2 minutes.
7
Stir in shredded zucchini.
8
Sift dry ingredients together with raisins and nuts.
9
Gradually add dry ingredients to liquid mixture.
10
Spray a 9 x 13-inch baking pan with non-stick vegetable coating.
11
Bake 40 minutes or until a toothpick comes clean from the cake center.
12
Cool.
13
Frosting: Soften margarine and cream cheese at room temperature for 15 minutes.
14
Stir until completely blended.
15
Blend in lemon extract.
16
Add confectioner's sugar and mix until smooth.
17
Frost cake and top with nuts, if desired.

24889

kcal

Calories

158

Fat

5049

Carbs

658

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups zucchini shredded, 2 cups sugar, 1 cup vegetable oil, 3 large eggs, and more.

Yes, State Fair Zucchini Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

State Fair Zucchini Cake

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