Zucchini Cake

If you’re looking for a delightful and moist cake that combines the subtle flavor of zucchini with a rich, cinnamon-infused frosting, Zucchini Cake is the perfect choice. This recipe offers a delicious twist on classic cake with the added moisture and texture of grated zucchini, making it a memorable treat for any occasion. Topped with a creamy cinnamon cream cheese frosting, this cake is sure to become a favorite in your dessert repertoire.

Ingredients:

For the Zucchini Cake:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 cups grated zucchini
• 2 large eggs
• 1 ¼ cups vegetable oil
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 1 ½ teaspoons vanilla extract
• ¾ cup chopped walnuts

For the Cinnamon Cream Cheese Frosting:

• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• ½ teaspoon ground cinnamon
• 1 ½ teaspoons vanilla extract
• 3 ½ cups powdered sugar

Instructions:

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prepare it for baking.

2. Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This will ensure that the leavening agents and spices are evenly distributed throughout the cake.

3. Prepare Wet Ingredients

In a separate large bowl, combine the grated zucchini, eggs, vegetable oil, granulated sugar, light brown sugar, and vanilla extract. Stir until well combined.

4. Combine Ingredients

Gradually add the dry flour mixture to the wet zucchini mixture in several intervals, mixing just until combined. Be careful not to over-mix. Gently fold in the chopped walnuts for added texture and flavor.

5. Bake the Cake

Pour the batter into the prepared baking dish. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking the cake at 35 minutes to avoid over-baking.

6. Cool the Cake

Allow the cake to cool completely in the pan before frosting. This helps to prevent the frosting from melting or sliding off.

7. Prepare the Frosting

In a stand mixer with a paddle attachment, beat the softened butter and cream cheese together until light, fluffy, and smooth. Add the ground cinnamon and vanilla extract, mixing until well combined. Gradually add the powdered sugar on low speed, beating until smooth and creamy. Scrape down the sides of the bowl and beaters as needed.

8. Frost the Cake

Once the cake is completely cooled, spread the cinnamon cream cheese frosting evenly over the top. This frosting adds a rich, creamy, and spiced touch that perfectly complements the moist cake.

9. Refrigerate

Since the frosting contains cream cheese, store the cake in the refrigerator. It will keep well for up to a week, and the flavors will continue to develop as it sits.

Serving and Storage Tips:

Serving Tips:

• Serving Temperature: This Zucchini Cake is delicious both chilled and at room temperature. If you prefer a softer frosting, allow the cake to come to room temperature for about 20-30 minutes before serving.
• Presentation: For an elegant presentation, garnish the top of the cake with a sprinkle of additional ground cinnamon or a few extra chopped walnuts. You can also dust it lightly with powdered sugar for a refined look.
• Portioning: Use a serrated knife to cut the cake into even squares or rectangles. If you prefer a more formal presentation, you can use a cake server to lift out individual pieces.

Storage Tips:

• Refrigeration: Store any leftover Zucchini Cake in an airtight container in the refrigerator. The cream cheese frosting needs to be kept cool to maintain its texture and prevent spoilage. The cake will stay fresh in the fridge for up to 5-7 days.
• Freezing: You can freeze the cake if you need to store it for a longer period. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To thaw, place the wrapped cake in the refrigerator overnight before serving.
• Avoiding Sogginess: To prevent the cake from becoming soggy, make sure it is completely cooled before storing it. If you’re freezing individual slices, place a piece of parchment paper between slices to keep them from sticking together.
• Frosting Considerations: If you’re freezing the cake, consider frosting it after thawing to ensure the frosting maintains its texture. If you prefer to freeze the cake with frosting, ensure the frosting is completely firm before wrapping.

Variations:

1. Chocolate Zucchini Cake

For a rich twist, add ½ cup of unsweetened cocoa powder to the dry ingredients. You can also fold in 1 cup of mini chocolate chips into the batter for added indulgence.

2. Lemon Zucchini Cake

Replace the ground cinnamon and nutmeg with 1 tablespoon of lemon zest. For extra flavor, add 1-2 tablespoons of fresh lemon juice to the batter. Top with a lemon glaze instead of the cinnamon cream cheese frosting.

3. Spiced Zucchini Cake

Enhance the spices by adding ¼ teaspoon each of ground cloves and ground allspice to the dry ingredients. This will give the cake a more complex spiced flavor.

4. Zucchini Cake with Cream Cheese Swirl

Add a swirl of cream cheese mixture to the batter before baking. Mix together 4 ounces of cream cheese with ¼ cup of sugar and a dash of vanilla. Drop spoonfuls of the mixture into the batter and swirl with a knife for a marbled effect.

5. Nut-Free Zucchini Cake

Omit the walnuts to make the cake nut-free. You can replace the walnuts with 1 cup of dried fruit, like raisins or chopped dates, for added texture and sweetness.

6. Gluten-Free Zucchini Cake

Substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder and baking soda are also gluten-free.

7. Vegan Zucchini Cake

Replace the eggs with a flax egg or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg, let sit for 5 minutes). Use a non-dairy milk and replace the vegetable oil with coconut oil. For the frosting, use a vegan cream cheese alternative.

8. Zucchini Cake with Nuts and Seeds

Add ½ cup of sunflower seeds or pumpkin seeds along with the walnuts for extra crunch and nutritional benefits.

9. Carrot and Zucchini Cake

Incorporate 1 cup of grated carrots into the batter along with the zucchini. This adds a subtle sweetness and additional texture to the cake.

10. Zucchini Cake Muffins

Transform the Zucchini Cake into muffins by pouring the batter into muffin tins lined with paper cups. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick inserted into the center comes out clean. Frost with cream cheese frosting or enjoy plain.

FAQs:

1. Can I use frozen zucchini for this cake?

Yes, you can use frozen zucchini, but make sure to thaw and drain it well before using it in the recipe. Excess moisture from thawed zucchini can affect the texture of the cake.

2. How do I ensure my zucchini is well-drained?

To drain zucchini, grate it and place it in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible by twisting the towel or cloth. This step is crucial to avoid a soggy cake.

3. Can I use other types of nuts in this recipe?

Absolutely! You can substitute walnuts with other nuts like pecans or almonds. Just be sure to chop them into smaller pieces for even distribution throughout the cake.

4. Can I make this cake ahead of time?

Yes, you can bake the cake ahead of time. Allow it to cool completely before storing it in an airtight container. The cake will stay fresh in the refrigerator for up to 5-7 days.

5. How can I make this cake dairy-free?

To make a dairy-free version, use non-dairy substitutes such as almond milk or coconut milk in place of regular milk. Use a dairy-free cream cheese alternative for the frosting.

6. What can I use instead of cream cheese for the frosting?

If you prefer not to use cream cheese, you can use a dairy-free cream cheese substitute or make a simple glaze with powdered sugar and milk. For a different frosting option, try a buttercream or lemon glaze.

7. How do I store leftover Zucchini Cake?

Store leftover cake in an airtight container in the refrigerator to keep it fresh. You can also freeze individual slices for up to 3 months. Wrap the slices tightly in plastic wrap before freezing.