Zucchini Raspberry Cake With Lemon Cream Cheese Frosting

Name: Zucchini Raspberry Cake With Lemon Cream Cheese Frosting
Ingredients: 3 Cups Shredded Zucchini Squeeze out extra liquid if needed; 3 eggs; 1 Cup Oil I use melted butter; 2 tsp Vanilla; 2 Cups Sugar I like organic evaporated cane sugar; 3 Cups Whole Wheat Flour If you have a coarse flour, you should maybe use half white mixed in. Prairie Gold White Whole wheat is a very light and finely ground wheat flour. That is what I use.; 1 Tsp Salt; 1 Tsp Baking Powder; 1/4 tsp baking soda; 2 Tbs Lemon juice; 2 1/2 Cups Fresh or frozen raspberries; 1 8 oz pkg Cream Cheese; 1 stick of butter; 2-3 Tbs Lemon Juice Depending on how lemony you like it; 4 Cups Sifted Powder Sugar

"Zucchini raspberry cake, with lemon cream cheese frosting is my favorite way to use up extra zucchini! And let’s be honest, if you are growing zucchini at all, you’ve got extra! This cake is dense, more like a muffin or bread, but so incredibly yummy! This is perfect for a special occasion or just a special weekend dessert. I hope you give this cake a try and enjoy it as much as we do!This recipe is highly adapted from many other online recipes for zucchini blueberry cake. I lik…..."

INGREDIENTS

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3 Cups Shredded Zucchini Squeeze out extra liquid if needed

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3 eggs

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1 Cup Oil I use melted butter

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2 tsp Vanilla

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2 Cups Sugar I like organic evaporated cane sugar

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3 Cups Whole Wheat Flour If you have a coarse flour, you should maybe use half white mixed in. Prairie Gold White Whole wheat is a very light and finely ground wheat flour. That is what I use.

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1 Tsp Salt

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1 Tsp Baking Powder

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1/4 tsp baking soda

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2 Tbs Lemon juice

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2 1/2 Cups Fresh or frozen raspberries

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1 8 oz pkg Cream Cheese

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1 stick of butter

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2-3 Tbs Lemon Juice Depending on how lemony you like it

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4 Cups Sifted Powder Sugar

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