Zucchini Cake
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5.0
3 reviews
Excellent
Zucchini Cake
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Flavored with brown sugar and vanilla, this zucchini cake makes eating your veggies a delight! We'll spread a smooth, cream cheese frosting overtop for a sweet finish. Recipe includes a how-to video!
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Ingredients
For the cake
- 2 2 cups all-purpose flour
- 1 1 cup granulated sugar
- ¾ ¾ cup dark brown sugar firmly packed (you may substitute light brown sugar)
- 1 ½ 1 ½ teaspoons baking soda
- ½ ½ teaspoon table salt
- 1 1 cup sour cream
- 10 10 Tablespoons unsalted butter melted
- 2 2 large eggs lightly beaten (room temperature preferred)
- 2 2 teaspoons vanilla extract
- 1 ½ 1 ½ cups grated zucchini patted dry (weigh before patting dry)
For the frosting
- 8 8 oz cream cheese softened
- ½ ½ cup unsalted butter softened
- 2 ½ 2 ½ cups powdered sugar
- ½ ½ teaspoon vanilla extract
- ⅛ ⅛ teaspoon table salt
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Instructions
For the cake
- Preheat oven to 350F (175C) and lightly grease and flour a 13x9 metal baking pan. Set aside.
- In a large mixing bowl, whisk together flour, sugars, baking soda, and table salt.
- In a separate mixing bowl, whisk together melted butter, sour cream, eggs, and vanilla extract.
- Add the wet ingredients to the dry and use a spatula to gently fold together until about 50% combined.
- Add zucchini and continue to fold together until all ingredients are well-combined (don’t over-mix as cake could be dense or rubbery if you do).
- Spread batter evenly into prepared baking pan and transfer to center rack of 350F (175C) preheated oven. Bake for about 27-30 minutes – until cake is lightly golden on top and is baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cake to cool completely in pan before frosting.
For the frosting
- Combine cream cheese and butter in a large mixing bowl and use an electric mixer to stir until smooth and creamy.
- Gradually, with mixer on low-speed, add powdered sugar until completely combined.
- Stir in vanilla extract and salt. Scrape the sides and bottom of the bowl to ensure ingredients are well-combined.
- Spread evenly over cooled cake. Slice, serve, and enjoy!
Equipments used:
Notes
- A metal baking pan is my preference. Glass will work but the cake will take longer to bake.
- Cover cake tightly and store in the refrigerator for up to 5 days. This cake also freezes well.
Nutrition Information
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Serving
1serving
Calories
561kcal
(28%)
Carbohydrates
74g
(25%)
Protein
5g
(10%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
103mg
(34%)
Sodium
342mg
(14%)
Potassium
147mg
(4%)
Fiber
1g
(4%)
Sugar
56g
(112%)
Vitamin A
972IU
(19%)
Vitamin C
3mg
(3%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 561kcal | 28% |
| Carbohydrates | 74g | 25% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 342mg | 14% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 972IU | 19% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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