Zucchini Cake

Zucchini is a delicate squash that is in season during mid- and late summer in most climates. Try to use fresh zucchini immediately and avoid refrigerating if possible. Zucchini hates the cold!

Serves: 8Hands-on: 20 minutesTotal: 1 hour 30 minutesDifficulty: Easy

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Serves: 8

Ingredients

  • 1 box (18.25 oz.) devil’s food cake mix
  • 1 tsp. ground cinnamon
  • 3 eggs
  • 1 1⁄4 cups apple juice
  • 1 cup organic zucchini, shredded
  • 4 oz. cream cheese, softened
  • 2 tsp. lemon juice

Directions

  • Preheat oven to 350°F. Flour and grease a 10-inch tube pan.
  • Combine cake mix, ground cinnamon, and eggs and beat for 2 minutes. Shred zucchini using a large-holed grater or a food processor. Fold zucchini in gently.
  • Turn batter into pan and spread evenly. Bake for 55 minutes.
  • Allow cake to cool. Mix softened cream cheese and lemon juice for frosting. Frost cake.