Zucchini Cake

Why You’ll Love This Recipe

• Moist and Flavorful: The addition of grated zucchini keeps the cake moist, while spices like cinnamon and nutmeg provide a warm, comforting flavor.
• Easy to Make: With straightforward ingredients and simple steps, this cake comes together quickly, making it suitable for both novice and experienced bakers.
• Versatile: Enjoy it as a dessert, snack, or even breakfast with a cup of coffee or tea.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 tablespoons milk (adjust for desired consistency)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Prepare Zucchini: Grate the zucchinis using a coarse grater. Place the grated zucchini in a clean kitchen towel or paper towels and press to remove excess moisture.
4. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
5. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Combine with Dry Ingredients: Gradually add the dry ingredients to the butter-sugar-egg mixture, mixing until just combined. Do not overmix.
7. Fold in Zucchini and Nuts: Gently fold the grated zucchini and nuts (if using) into the batter.
8. Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the cake to cool in the pan on a wire rack for about 10 minutes. Then, remove from the pan and let it cool completely on the rack.
10. Frost: Once the cake has cooled, prepare the cream cheese frosting.
    • In a medium bowl, beat together the softened cream cheese and butter until smooth.
    • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
    • Stir in the vanilla extract and enough milk to reach a spreadable consistency.
    • Spread the frosting evenly over the cooled cake.

Servings and Timing

• Servings: This recipe yields approximately 12-16 servings, depending on portion size.
• Preparation Time: 15 minutes
• Cooking Time: 35-40 minutes
• Cooling Time: Approximately 1 hour (10 minutes in pan + 50-60 minutes on rack)
• Total Time: Approximately 2 hours

Variations

• Spice Adjustments: Increase the cinnamon to 1 teaspoon for a stronger spice flavor, or add ½ teaspoon of ground ginger for additional warmth.
• Nuts: If you prefer a nut-free cake, simply omit the walnuts or pecans.
• Frosting: For a lighter frosting, consider using whipped cream cheese or adding a bit of lemon zest for a citrusy twist.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
• Freezing: The unfrosted cake can be wrapped tightly and frozen for up to 2 months. Thaw in the refrigerator overnight before frosting and serving.
• Serving: Serve chilled or at room temperature. If refrigerated, let the cake sit at room temperature for about 15 minutes before serving for optimal flavor and texture.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for half of the all-purpose flour to add a nuttier flavor and increase fiber content. However, using all whole wheat flour may result in a denser cake.

2. How do I prevent the cake from being too dense?

Ensure you do not overmix the batter, as overmixing can incorporate too much air and make the cake dense. Also, be sure to properly drain the zucchini before adding it to the batter.

3. Can I use a different frosting instead of cream cheese frosting?

Yes, you can use buttercream frosting, whipped cream, or a simple glaze instead of cream cheese frosting if you prefer.

4. Can I add other ingredients to the cake, like raisins or shredded coconut?

Absolutely! You can mix in other ingredients like raisins, shredded coconut, or even chocolate chips for a fun twist on the classic zucchini cake.

5. How can I make the cake gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that is designed for baking.

6. Can I reduce the sugar in this recipe?

You can reduce the sugar by up to ¼ cup if you prefer a less sweet cake, but be aware that it might affect the texture slightly.

7. Can I make this cake without eggs?

Yes, you can substitute the eggs with flax eggs or an egg replacer of your choice to make the cake egg-free.

8. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. If it comes out wet, bake for a few more minutes.

9. Can I make this cake ahead of time?

Yes, you can bake and frost the cake a day ahead of time. Just store it in an airtight container in the refrigerator.

10. How can I make the frosting less sweet?

To make the frosting less sweet, you can use less powdered sugar or add a bit of sour cream or Greek yogurt to balance the sweetness.

Conclusion

This zucchini cake is a delicious and moist treat that combines the best of both worlds—healthy veggies and sweet indulgence. Whether you're making it for a special occasion or a casual family gathering, it's sure to be a hit! Enjoy the comforting flavors and enjoy the versatility of this simple, yet satisfying dessert.