State Fair Zucchini Cake

State fair zucchini cake is the prize-winning entry at every county fair across the American heartland, and for good reason. Grated zucchini melts into the batter and leaves behind moisture, tender crumb, and zero vegetal flavor, which is why this cake stays soft for days when most plain sheet cakes dry out overnight.

The peel-and-seed step separates the casual bakers from the ribbon winners. Most zucchini cake recipes skip it, but peeling removes the dark green flecks that make the finished cake look polka-dotted, and seeding removes the watery center that can throw off the batter. Press the shredded zucchini firmly in a measuring cup and drain off any water that pools.

The soy flour in the mix is unusual and worth keeping. It adds protein to the crumb and gives the cake a slightly denser, more substantial texture. You can substitute whole wheat flour if soy flour is not on hand, though the result reads more like quick bread.

The lemon extract in the cream cheese frosting is the move. Lemon against the cinnamon and the walnuts gives the finished cake a brightness that straight vanilla frosting misses entirely.

Pro Tips

• Do not over-squeeze the zucchini. A light press in the measuring cup is enough. Zucchini that has been wrung dry in a towel gives you a cake with less moisture and a tougher crumb.
• Bring the cream cheese and margarine to full room temperature before making the frosting. Cold cream cheese leaves lumps that no amount of beating smooths out.
• Test with a toothpick in the center after 40 minutes. Ovens vary, and a few minutes can be the difference between moist and dry.
• Frost only once the cake is completely cool. Warm cake melts the frosting into a puddle that runs off the sides.

Variations

• Swap the golden raisins for dried cranberries or chopped dates for a different sweetness profile.
• Add a teaspoon of fresh lemon zest to the batter alongside the cinnamon for more citrus in the cake itself.
• For a carrot cake hybrid, swap half the zucchini for finely grated carrots. The flavor stays similar but the color brightens.