Ingredients

• 3 cups all-purpose flour
• 3 cups white sugar
• 2.5 teaspoons ground cinnamon
• 1.5 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1.5 cups vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups grated zucchini

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
2. 2 Make the cake: Whisk flour, sugar, cinnamon, baking soda, baking powder, and salt together in a bowl until well combined.
3. 3 Beat oil, eggs, and vanilla in a separate bowl with an electric mixer; pour into flour mixture and stir until well combined. Stir in shredded zucchini. Pour batter into the prepared pans.
4. 4 Bake in the preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 10 minutes, then invert layers onto a wire rack and let cool completely, 20 to 30 more minutes.
5. 5 While the layers are cooling, make the frosting: Beat cream cheese and butter in a mixing bowl with an electric mixer until smooth. Mix in confectioner's sugar, a little at a time, until smooth. Stir in vanilla.
6. 6 Place one cooled cake layer onto a serving plate. Cover with frosting and spread to the edges. Repeat with a second layer. Place remaining cake layer on top. Frost the sides of the cake, then finish by frosting the top.
7. 7 Serve and enjoy.

Nutrition per serving