This moist, delicious cake is topped with cream cheese icing for a tasty treat.
Serves 10 to 12
2 cups granulated sugar
1 cup canola oil
3 large eggs
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. sea salt
1 tbsp. ground cinnamon
2 cups zucchini, shredded and packed
1 cup finely chopped pecans
1 tbsp. pure vanilla extract
Cream Cheese Icing (recipe follows)
1. Preheat oven to 350°F.
2. Using a mixer with a paddle attachment, blend the sugar, oil, and eggs at medium speed for 4 minutes. Set aside.
3. In a large bowl, whisk the flour, soda, salt, and cinnamon and set aside. Fold the zucchini and pecans into the egg mixture. Fold the egg mixture into the flour mixture and add the vanilla, blending thoroughly.
4. Pour into prepared 10-inch tube pan. Bake until a toothpick inserted into the center comes out clean, about 60 to 65 minutes.
5. Cool cake in the pan for 15 minutes. Invert onto a cooling rack.
6. Top with Cream Cheese Icing.