A delicious way to use your summer zucchini harvest is to make this easy tasty recipe. Not only do you get your veggies but you get to eat cake! This recipe makes it so simple a few shortcuts with the time you spend in the kitchen but not on flavor.
1 box yellow cake mix
3/4 cup of milk
1/2 cup melted butter
2 teaspoons ground cinnamon
2 cups coarsely shredded zucchini (about 2 medium)
3/4 cup of chopped walnuts or pecans
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 1/2 cups powdered sugar
Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
In a large bowl, mix together cake mix, milk, 1/2 cup melted butter, 3 eggs,
2 teaspoons of cinnamon with an electric mixer on medium speed for 2 minutes.
Stir in zucchini and walnuts. Pour batter into a 13×9 greased pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
In large bowl, beat together cream cheese and 1/4 cup softened butter with an electric mixer on medium-high speed until smooth.
Beat in 1 teaspoon cinnamon and the vanilla.
On low speed, mix in powdered sugar until frosting is smooth and creamy.
Frost the cake and serve.
Cover and refrigerate any remaining cake.
I like to serve with cinnamon vanilla ice cream!
Happy Baking 😊