Description
A moist and flavorful spice cake that incorporates grated zucchini and warm spices, topped with a rich cream cheese frosting. Perfect for using up garden zucchini and enjoying a comforting dessert.
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 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 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure easy removal of the cake later.
- Prepare Dry Ingredients:
- In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of ground cinnamon, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of salt. Set aside.
- Combine Wet Ingredients:
- In a large bowl, combine 1/2 cup of vegetable oil, 1/2 cup of unsweetened applesauce, and 1 1/2 cups of granulated sugar. Mix until well combined.
- Add Eggs and Vanilla:
- Add 3 large eggs to the wet mixture one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
- Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to prevent a dense cake.
- Add Zucchini and Walnuts:
- Fold in 2 cups of grated zucchini and 1/2 cup of chopped walnuts (if using) until evenly distributed throughout the batter.
- Bake the Cake:
- Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Allow the cake to cool completely in the pan on a wire rack.
- Prepare the Frosting:
- In a medium bowl, beat together 8 ounces of softened cream cheese and 1/4 cup of softened unsalted butter until smooth. Gradually add 2 cups of powdered sugar, beating until creamy. Stir in 1 teaspoon of vanilla extract.
- Frost the Cake:
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
Notes
- Ensure zucchini is well-drained after grating to prevent excess moisture.
- Store in an airtight container in the refrigerator for up to five days. Bring to room temperature before serving.
- Variations include Chocolate Zucchini Cake, Lemon Zucchini Cake, and Nut-Free Version.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 32g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg