Zucchini Cake with Cream Cheese Frosting
Submitted by bbrown
Ultra-moist zucchini cake loaded with cinnamon, chopped nuts, and vanilla, baked in a tube pan and smothered in tangy lemon cream cheese frosting. Shredded zucchini keeps every slice incredibly tender.
YIELD
1 cakePREP
10 minCOOK
READY
If you love carrot cake, you need to meet its laid-back cousin.
This zucchini cake is ridiculously moist thanks to two packed cups of shredded zucchini hiding inside a cinnamon-spiced, nut-studded batter. You’d never know there’s a vegetable in there unless someone told you.
Baked in a tube pan, it comes out tall and golden with a tender crumb that stays soft for days.
The lemon cream cheese frosting is the finishing touch. Tangy cream cheese, powdered sugar, and a whisper of lemon extract make a frosting that’s rich but not cloyingly sweet.
Variations
- Go nutty: Walnuts and pecans both work great here. Toast them first for deeper flavor.
- Add chocolate: Fold in a cup of chocolate chips for a crowd-pleasing upgrade the kids will love.
Kitchen Tips
- Shred the zucchini on the large holes of a box grater. No need to peel it; the skin disappears into the batter.
- Don’t squeeze the moisture out of the zucchini. That liquid is what makes the cake so incredibly moist.
- Let the cake cool completely before frosting. Warm cake melts cream cheese frosting into a puddle.
Ingredients
Directions
Beat sugar, oil and eggs at medium speed in electric mixer bowl 4 minutes.
Sift flour with soda, salt and cinnamon.
Fold zucchini and nuts into sugar mixture.
Fold in flour mixture and vanilla, blending thoroughly.
Turn batter into well-greased 10-inch tube pan.
Bake at 350℉ (180℃) Fahrenheit 60 to 65 minutes.
Cool in pan on rack 15 minutes or longer.
Remove from pan and cool cake thoroughly on rack.
To make frosting, beat powdered sugar, cream cheese margarine, and lemon extract until thoroughly blended.
Spread over cooled cake.
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