Richly flavored with brown sugar and vanilla, my zucchini cake recipe makes consuming your veggies a delight! We unfold a easy, cream cheese frosting overtop for a candy end. Recipe features a how-to video!
Why You’ll Love This Zucchini Cake
- A good way to make use of up backyard zucchini. Should 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 straightforward 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 sometimes alternate between this cake and strawberry shortcake in the course of the summer season months.
- Minimal ornament. Sheet desserts 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 as we speak!
I feel 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 must peel your zucchini earlier than grating it. You’ll, nonetheless, must blot the zucchini with paper towels after grating it, as it’s a bit too moist in any other case. If you’re utilizing a scale, be sure you weigh it earlier than blotting it.
- Brown sugar. I favor 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 may gentle brown sugar if that’s all you’ve gotten available although–don’t let that cease you from making this cake!
- Bitter cream. Much 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 might alternatively use full-fat, plain Greek yogurt.
- Vanilla. This flavors our cake and our cream cheese frosting. Be at liberty to make use of do-it-yourself 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’t assure good outcomes with the spreadable or low-fat variations–they are usually too gentle and runny.
SAM’S TIP: Should 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 properly with the brown sugar within the cake.
As at all times, that is simply an outline of the components I used and why. For the total recipe please scroll all the way down to the underside of the submit!
How you can Make Zucchini Cake
Prep the Zucchini
- Shred the zucchini utilizing the shred blade of your meals processor first, then change to the conventional blade. Pulse just a few occasions 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 stick with 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 progressively 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 calmly 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 easy.
- Step by step add the powdered sugar till included, then stir within the vanilla and salt.
- Unfold the frosting over the cooled cake, then slice and revel in!
SAM’S TIP: This cake must be extremely moist. If yours isn’t, there’s an excellent probability that it was over-baked. Each oven is totally different (and lots of run hotter than they point out), so know your oven and control your cake.
Steadily 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 normal, be certain that to make use of an hermetic container (or cowl it tightly with plastic wrap) so it doesn’t dry out!
I’d advocate you make my zucchini bread as an alternative, as that recipe is designed to be baked in a loaf pan. You may at all times miss 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 under (for ease, you possibly can half the recipe however you probably received’t want all of it).
If you’re within the thick of zucchini season, attempt my zucchini muffins or zucchini roll subsequent!
Take pleasure in!
Let’s bake collectively! Subscribe to my e-newsletter 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 calmly grease and flour a 13×9 steel 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 giant 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 could possibly be dense or rubbery if you happen to 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 calmly golden on high and is baked via and a toothpick inserted within the heart comes out clear or with just a few moist crumbs. Enable 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 easy and creamy.
8 oz (226 g) cream cheese, ½ cup (113 g) unsalted butter
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Step by step, 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 perimeters 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 revel in!
Notes
Baking pan
A steel 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 properly.
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 must be thought of an estimate solely. Precise dietary content material will differ based mostly upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
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