Richly flavored with brown sugar and vanilla, my zucchini cake recipe makes consuming your veggies a delight! We unfold a clean, cream cheese frosting overtop for a candy end. Recipe features a how-to video!
Why You’ll Love This Zucchini Cake
- An effective way to make use of up backyard zucchini. When you’re as much as your eyeballs on this prolific backyard produce, right here’s an effective way to make use of a few of it.
- You don’t style the zucchini, so you possibly can sneak it in and choosy eaters won’t ever know. As a substitute, the zucchini provides moisture and a beautiful texture, however what you’ll style is the wealthy flavors of brown sugar and vanilla, accented by the candy and tangy cream cheese frosting.
- Simple to make. A no-fuss, fast and simple recipe that may be served proper within the pan it’s baked in.
- Excellent for summer season events. It serves a crowd and will likely be devoured by everybody, belief me! I usually alternate between this cake and strawberry shortcake throughout the summer season months.
- Minimal ornament. Sheet muffins are a favourite round right here for his or her no-fuss ornament and easy serving. There’s no leveling, crumb coating, or piping required in the present day!
I believe you’re gong to adore this zucchini cake! A sister to my banana cake and carrot cake recipe, it’s equally easy but delectable with a moist, tender texture and good taste.
What You Want
- Zucchini. There’s no have to peel your zucchini earlier than grating it. You’ll, nevertheless, have to blot the zucchini with paper towels after grating it, as it’s a bit too moist in any other case. In case you are utilizing a scale, be sure you weigh it earlier than blotting it.
- Brown sugar. I desire darkish brown sugar on this cake. Darkish brown sugar has extra molasses than gentle brown, so it imparts a stronger taste that accents the cake properly. You’ll be able to gentle brown sugar if that’s all you will have available although–don’t let that cease you from making this cake!
- Bitter cream. Just like buttermilk, bitter cream provides fats and richness to our zucchini cake. You’ll discover that this cake is extremely moist and tender, and you’ll thank the bitter cream for that! You can alternatively use full-fat, plain Greek yogurt.
- Vanilla. This flavors our cake and our cream cheese frosting. Be happy to make use of home made vanilla extract right here–yum!
- Cream cheese. As with my cheesecake, I like to recommend utilizing brick-style, full-fat cream cheese for the frosting. I can not assure good outcomes with the spreadable or low-fat variations–they are typically too gentle and runny.
SAM’S TIP: When you’d like, you possibly can high your zucchini cake with some chopped toasted pecans or walnuts. These add a pleasant texture, and so they pairs effectively with the brown sugar within the cake.
As all the time, that is simply an summary of the components I used and why. For the total recipe please scroll all the way down to the underside of the submit!
How one can Make Zucchini Cake
Prep the Zucchini
- Shred the zucchini utilizing the shred blade of your meals processor first, then change to the traditional blade. Pulse just a few instances to cut the zucchini into bits, however don’t go too far, otherwise you’ll find yourself with a zucchini puree that’s too moist to make use of.
- Blot the zucchini with paper towels till you’ve eliminated a lot of the water. When it’s prepared, the zucchini will begin to follow the paper towels.
Make the Cake
- Whisk the dry components collectively in a big bowl, then put aside.
- Mix the moist components in a separate bowl, then steadily fold these into the dry components till about 50% mixed.
- Fold within the zucchini till the batter is cohesive. Don’t over-mix, which might make the cake rubbery and dense.
- Unfold the batter into your pan and bake till flippantly golden on high. Let the cake cool utterly earlier than frosting it (in any other case the frosting will soften).
Frosting
- Beat the cream cheese and butter with an electrical mixer till clean.
- Progressively add the powdered sugar till included, then stir within the vanilla and salt.
- Unfold the frosting over the cooled cake, then slice and luxuriate in!
SAM’S TIP: This cake ought to be extremely moist. If yours isn’t, there’s an excellent probability that it was over-baked. Each oven is completely different (and lots of run hotter than they point out), so know your oven and regulate your cake.
Often Requested Questions
Sure, it does. Due to the moisture within the cake and the cream cheese within the frosting, you will have to retailer this cake within the fridge. As traditional, be certain to make use of an hermetic container (or cowl it tightly with plastic wrap) so it doesn’t dry out!
I might advocate you make my zucchini bread as a substitute, as that recipe is designed to be baked in a loaf pan. You’ll be able to all the time pass over the cinnamon if you wish to taste your bread like this recipe.
If you wish to high your zucchini bread with cream cheese frosting, I’d make 1 / 4 batch of the frosting beneath (for ease, you possibly can half the recipe however you possible received’t want all of it).
In case you are within the thick of zucchini season, attempt my zucchini muffins or zucchini roll subsequent!
Take pleasure in!
Let’s bake collectively! Subscribe to my publication to be notified of all the most recent recipes, and discover my free recipe tutorials on YouTube 💜
Zucchini Cake
Servings: 12 servings
Energy: 561kcal
Forestall your display screen from going darkish
Directions
For the cake
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Preheat oven to 350F (175C) and flippantly grease and flour a 13×9 metallic baking pan. Put aside.
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In a big mixing bowl, whisk collectively flour, sugars, baking soda, and desk salt.
2 cups (250 g) all-purpose flour, 1 cup (200 g) granulated sugar, ¾ cup (150 g) darkish brown sugar, 1 ½ teaspoons baking soda, ½ teaspoon desk salt
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In a separate mixing bowl, whisk collectively melted butter, bitter cream, eggs, and vanilla extract.
1 cup (226 g) bitter cream, 10 Tablespoons (140 g) unsalted butter, 2 massive eggs, 2 teaspoons vanilla extract
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Add the moist components to the dry and use a spatula to softly fold collectively till about 50% mixed.
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Add zucchini and proceed to fold collectively till all components are well-combined (don’t over-mix as cake may very well be dense or rubbery in the event you do).
1 ½ cups (225 g) grated zucchini
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Unfold batter evenly into ready baking pan and switch to heart rack of 350F (175C) preheated oven. Bake for about 27-Half-hour – till cake is flippantly golden on high and is baked by means of and a toothpick inserted within the heart comes out clear or with just a few moist crumbs. Permit cake to chill utterly in pan earlier than frosting.
For the frosting
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Mix cream cheese and butter in a big mixing bowl and use an electrical mixer to stir till clean and creamy.
8 oz (226 g) cream cheese, ½ cup (113 g) unsalted butter
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Progressively, with mixer on low-speed, add powdered sugar till utterly mixed.
2 ½ cups (315 g) powdered sugar
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Stir in vanilla extract and salt. Scrape the edges and backside of the bowl to make sure components are well-combined.
½ teaspoon vanilla extract, ⅛ teaspoon desk salt
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Unfold evenly over cooled cake. Slice, serve, and luxuriate in!
Notes
Baking pan
A metallic baking pan is my choice. Glass will work however the cake will take longer to bake.
Storing
Cowl cake tightly and retailer within the fridge for as much as 5 days. This cake additionally freezes effectively.
Vitamin
Serving: 1serving | Energy: 561kcal | Carbohydrates: 74g | Protein: 5g | Fats: 28g | Saturated Fats: 17g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 1g | Ldl cholesterol: 103mg | Sodium: 342mg | Potassium: 147mg | Fiber: 1g | Sugar: 56g | Vitamin A: 972IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg
Dietary info relies on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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