Zucchini Cake Recipe
Zucchini Cake with Cream Cheese Frosting is a real treat. The lightly spiced cake is made super moist and flavorful thanks to a whole bunch of shredded zucchini. Luscious Cream Cheese Frosting is the perfect finish for this easy to make cake.
servings
Ingredients
- 16 oz zucchini (about 2-3 medium)
- 7 ½ oz all purpose flour (1 ½ cups, see note)
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 5 ½ oz vegetable oil (¾ cup)
- 6 oz granulated sugar (¾ cup)
- 6 oz brown sugar (¾ cup)
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 4 oz walnuts ((optional) finely chopped)
- ½ recipe Cream Cheese Frosting
Instructions
- Preheat the oven to 350 °F. Line a 9" square cake pan with parchment paper, or butter and flour the pan.
- Use the large holes of a box grater or the large grating disc of a food processor to shred 16 oz zucchini. Spread the zucchini in an even layer on a paper towel and cover with another paper towel. Press to absorb the liquid. Let the zucchini sit while you mix the batter.
- Sift together 7 ½ oz all purpose flour, ½ teaspoon baking soda, 1 ½ teaspoons baking powder, 1 ½ teaspoons cinnamon, 1 ½ teaspoons ginger, ½ teaspoon nutmeg, and ½ teaspoon salt. Set aside.
- Mix 5 ½ oz vegetable oil, 6 oz granulated sugar, and 6 oz brown sugar until it resembles applesauce. Add 3 large eggs, 1 teaspoon vanilla extract and ½ teaspoon lemon extract. Mix until the batter is smooth and emulsified.
- Add the dry ingredients in three batches, scraping the bowl in between. Fold in the zucchini and the optional ground walnuts. Mix until completely combined.
- Spread the batter into the pan. Bake until the cake springs back when lightly pressed or a toothpick inserted in the center comes out clean, about 45 minutes.
- Cool the cake in the pan for 10 minutes, then turn it out onto a rack to cool completely.
- Ice the cooled cake with the cream cheese frosting.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
This recipe can be doubled and baked in a 9"x13" cake pan. Use a full batch of cream cheese frosting to ice the cake.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!