Introduction:
This Zucchini Cake is a wonderfully moist and flavorful dessert that makes the most of seasonal zucchini. The tender cake is spiced with cinnamon and nutmeg, giving it a warm and inviting flavor, while the grated zucchini adds moisture without overpowering the taste. Topped with a luscious cream cheese frosting, this cake is perfect for any occasion, from summer picnics to cozy family gatherings. It’s easy to make and is sure to become a favorite!
Ingredients:
For the Zucchini Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1/2 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures the leavening agents and spices are evenly distributed throughout the cake.
Step 3: Combine Wet Ingredients
In a separate bowl, mix the vegetable oil, granulated sugar, eggs, and vanilla extract until the mixture is smooth. The oil keeps the cake extra moist, while the sugar and vanilla add sweetness and flavor.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to a denser cake. Gently fold in the grated zucchini and chopped walnuts (if using). The zucchini will add moisture and a subtle texture to the cake.
Step 5: Bake the Cake
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove the cake from the oven and allow it to cool completely in the pan.
Step 6: Prepare the Cream Cheese Frosting
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is thick, smooth, and creamy.
Step 7: Frost the Cake
Once the zucchini cake has completely cooled, spread the cream cheese frosting evenly over the top using a spatula. For an extra touch, sprinkle some chopped walnuts or a dash of cinnamon over the frosting.
Step 8: Slice and Serve
Slice the cake into squares and serve. Enjoy the deliciously moist zucchini cake topped with the rich cream cheese frosting!
Cooking Note:
- To ensure your cake is moist, make sure not to squeeze out too much moisture from the grated zucchini. The natural moisture in the zucchini helps keep the cake tender.
- For an extra flavor twist, add 1/2 teaspoon of ground cloves or allspice to the batter.
Serving Suggestions:
- This zucchini cake pairs wonderfully with a cup of hot coffee or tea.
- For a special touch, top each slice with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
- If you prefer a lighter frosting, you can reduce the amount of powdered sugar in the cream cheese frosting.
- This cake can be stored in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best texture.
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
1 hour 5 minutes
Servings:
12 servings
Nutritional Information:
- Calories: Approximately 350 kcal per serving
- Protein: 4 grams per serving
- Sodium: 250 mg per serving
Conclusion:
This Zucchini Cake is a wonderfully moist and flavorful dessert that combines the earthy sweetness of zucchini with the richness of a spiced cake. The tangy cream cheese frosting complements the warm spices perfectly, making this cake a hit at any gathering. Whether you’re enjoying it as a dessert or a sweet snack, this cake is sure to be a crowd-pleaser!
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Zucchini Cake – Moist and Delicious
- Total Time: 1 hour 5 minutes
Description
This Zucchini Cake is a wonderfully moist and flavorful dessert that makes the most of seasonal zucchini. The tender cake is spiced with cinnamon and nutmeg, giving it a warm and inviting flavor, while the grated zucchini adds moisture without overpowering the taste. Topped with a luscious cream cheese frosting, this cake is perfect for any occasion, from summer picnics to cozy family gatherings. It’s easy to make and is sure to become a favorite!
Ingredients
For the Zucchini Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1/2 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures the leavening agents and spices are evenly distributed throughout the cake.
Step 3: Combine Wet Ingredients
In a separate bowl, mix the vegetable oil, granulated sugar, eggs, and vanilla extract until the mixture is smooth. The oil keeps the cake extra moist, while the sugar and vanilla add sweetness and flavor.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to a denser cake. Gently fold in the grated zucchini and chopped walnuts (if using). The zucchini will add moisture and a subtle texture to the cake.
Step 5: Bake the Cake
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove the cake from the oven and allow it to cool completely in the pan.
Step 6: Prepare the Cream Cheese Frosting
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is thick, smooth, and creamy.
Step 7: Frost the Cake
Once the zucchini cake has completely cooled, spread the cream cheese frosting evenly over the top using a spatula. For an extra touch, sprinkle some chopped walnuts or a dash of cinnamon over the frosting.
Step 8: Slice and Serve
Slice the cake into squares and serve. Enjoy the deliciously moist zucchini cake topped with the rich cream cheese frosting!
Notes
Cooking Note:
- To ensure your cake is moist, make sure not to squeeze out too much moisture from the grated zucchini. The natural moisture in the zucchini helps keep the cake tender.
- For an extra flavor twist, add 1/2 teaspoon of ground cloves or allspice to the batter.
Serving Suggestions:
- This zucchini cake pairs wonderfully with a cup of hot coffee or tea.
- For a special touch, top each slice with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
- If you prefer a lighter frosting, you can reduce the amount of powdered sugar in the cream cheese frosting.
- This cake can be stored in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 12
- Calories: 350 kcal per serving
- Sodium: 250 mg per serving
- Protein: 4 grams per serving