Zucchini Spice Cake

How are your zucchini producing this year?

We aren't swimming in them like we usually are this time of year.
As a matter of fact, I have to say this is the first year that my cucumbers are surpassing the zucchini...so far ;-)

I truly love zucchini...it's so versatile...


When cooked, zucchini has a savory side...
pasta primavera
sauteed zucchini
zucchini lasagna

It also has a sweet side, such as...
zucchini bread
zucchini muffins

and my newest fave...
zucchini spice cake



I leave the skin on the zucchini when I shred it.  The flecks of green add such character.

Last year I canned zucchini pickles and zucchini relish.
And, when I have an abundance of zucchini (or we get a little tired of it), I shred it and freeze it for a later use.

Today I want to share with you a recipe for zucchini spice cake (with cream cheese frosting).

It kind of reminds me of carrot cake.
If you like a spice cake, I think you will love this zucchini spice cake.

Zucchini Spice Cake with Cream Cheese Icing

2 cups flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup white sugar

1 cup brown sugar

1 cup vegetable oil

1 teaspoon vanilla

3 eggs

2 cups shredded zucchini

In a bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.

In another bowl, mix together the white and brown sugars, oil, vanilla, eggs, and zucchini.  

Combine the dry ingredients and the wet ingredients.

Spread batter into a greased 9 x 13 baking dish.

Bake at 350 degrees F for 45 minutes.

Let cool then frost with cream cheese frosting while still in the baking dish.

Shared with Metamorphosis Monday