Zucchini Cake

Why Make This Recipe

Zucchini Cake is a delightful treat that combines the sweetness of grated zucchini with warm spices like cinnamon and nutmeg. It’s surprisingly moist and tender, making it a perfect dessert for any occasion. Not only does this cake taste fantastic, but it also adds a sneaky serving of vegetables to your dessert! Whether you’re looking to impress guests at a gathering or simply want to indulge yourself, this Zucchini Cake is sure to hit the spot.

How to Make Zucchini Cake

Ingredients:

• 2½ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 cups grated zucchini
• 2 large eggs
• 1¼ cups vegetable oil
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 1½ teaspoons vanilla extract
• ¾ cup chopped walnuts
• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• ½ teaspoon ground cinnamon
• 1½ teaspoons vanilla extract
• 3½ cups powdered sugar

Directions:

1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13-inch baking dish.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract.
4. Gradually add the flour mixture to the zucchini mixture, mixing gently until just combined. Fold in the chopped walnuts.
5. Pour the batter into the prepared baking dish. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with only a few moist crumbs. Be careful not to over-bake; check at 35 minutes and every 3 minutes after that.
6. Allow the cake to cool completely.
7. In a stand mixer with a paddle attachment, beat together the butter, cream cheese, cinnamon, and vanilla until light and fluffy.
8. Turn the mixer to low and gradually add the powdered sugar, mixing until well combined. Scrape down the bowl and beaters as needed.
9. Spread the creamy frosting over the cooled cake. Remember to refrigerate the cake because of the cream cheese frosting.

How to Serve Zucchini Cake

Serve your Zucchini Cake chilled with a generous slice on each plate. It pairs wonderfully with a cup of coffee or a tall glass of cold milk. Garnishing with additional chopped walnuts or a sprinkle of cinnamon can elevate its presentation and flavor.

How to Store Zucchini Cake

Store any leftover Zucchini Cake in the refrigerator because of the cream cheese frosting. Place it in an airtight container to keep it fresh. It should last for about 5-7 days, but it’s so delicious that it probably won’t hang around for long!

Tips to Make Zucchini Cake

• Make sure to squeeze out any excess moisture from the grated zucchini before adding it to the batter. This will help prevent the cake from becoming soggy.
• If you prefer a nuttier flavor, feel free to toast the walnuts before folding them into the batter.
• For an extra touch, consider adding chocolate chips for a rich twist.

Variation

You can easily adapt this recipe by adding spices like ginger or cloves for a different flavor profile. Substituting half of the vegetable oil with applesauce can also make the cake lighter.

FAQs

1. Can I use frozen zucchini for this recipe?
Yes! Just make sure to thaw the zucchini and squeeze out excess moisture before using.

2. Is it necessary to add nuts?
No, if you aren’t a fan of walnuts, you can leave them out or replace them with chocolate chips or sunflower seeds for a different texture.

3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day ahead and frost it when you’re ready to serve. Just ensure it’s stored in the refrigerator.

Zucchini Cake

A delightful cake that combines grated zucchini with warm spices, resulting in a moist and tender dessert that incorporates a sneaky serving of vegetables.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

  

For the cake

• 2.5 cups all-purpose flour
• 2 teaspoons baking soda
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 1 tablespoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 2 cups grated zucchini
• 2 large eggs
• 1.25 cups vegetable oil
• 0.75 cup granulated sugar
• 0.75 cup light brown sugar
• 1.5 teaspoons vanilla extract
• 0.75 cup chopped walnuts

For the frosting

• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 0.5 teaspoon ground cinnamon
• 1.5 teaspoons vanilla extract
• 3.5 cups powdered sugar

Instructions

 

Preparation

• Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13-inch baking dish.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• In another large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract.
• Gradually add the flour mixture to the zucchini mixture, mixing gently until just combined. Fold in the chopped walnuts.
• Pour the batter into the prepared baking dish.

Baking

• Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
• Allow the cake to cool completely.

Frosting

• In a stand mixer with a paddle attachment, beat together the butter, cream cheese, cinnamon, and vanilla until light and fluffy.
• Turn the mixer to low and gradually add the powdered sugar, mixing until well combined. Scrape down the bowl and beaters as needed.
• Spread the creamy frosting over the cooled cake.

Notes

Remember to refrigerate the cake because of the cream cheese frosting. Squeeze out any excess moisture from the grated zucchini before adding it to the batter to prevent the cake from becoming soggy. Toasting the walnuts before adding them can enhance their flavor. For a richer twist, consider adding chocolate chips.

Keyword Baking, Cream cheese frosting, Dessert, Vegetable Cake, Zucchini Cake