Zucchini Cake Recipe
User Reviews
5
Zucchini Cake Recipe
Description
Zucchini Cake Recipe incorporates shredded zucchini into a rich, spiced batter featuring warm cinnamon, ginger, and nutmeg. The combination of vegetable oil, granulated and brown sugars, eggs, and sour cream ensures a moist texture and depth of flavor. The cake is baked until a toothpick inserted comes out clean, indicating perfect doneness without dryness.
The accompanying cream cheese frosting uses softened cream cheese and butter beaten with powdered sugar and vanilla extract to create a sweet, smooth topping that complements the subtly spiced cake. Cooling the cake before frosting improves frosting adherence and texture.
This cake serves well as a snack or dessert and benefits from proper storage. Leftovers keep in an airtight container refrigerated for several days, while the unfrosted cake can be wrapped tightly and frozen to maintain freshness over a longer period. This recipe originates from Fiona at Just So Tasty, an indication of its home-cooking roots and approachable preparation method.
Ingredients
Zucchini Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2/3 cup vegetable oil
- 1 cup sugar
- 3/4 cup brown sugar lightly packed
- 2 teaspoons vanilla extract
- 3 large egg
- 1/4 cup sour cream room temperature
- 2 cups zucchini shredded
Cream Cheese Frosting
- 8 oz cream cheese well softened
- 1/4 cup butter well softened, unsalted
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Zucchini Cake
- Preheat the oven to 350°F. Butter and flour a 9x13 inch baking pan.
- In a large bowl sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg & ginger.
- In a separate large bowl, beat together the oil, sugars, vanilla extract & eggs until well blended. Turn off the mixer and stir in the sour cream and shredded zucchini.
- With the mixer on low speed, slowly beat in the flour mixture until combined. Turn off the mixer and scrape down the sides of the bowl as necessary.
- Pour the batter into the prepared pan and bake for 40-45 minutes until an inserted toothpick comes out clean. Oven times vary, so I'd recommend checking first at 35 minutes.
Cream Cheese Frosting
- Once the cake is cooled, make the frosting. (You can speed this up by cooling the cake in the fridge).
- In a large bowl, beat together the butter and cream cheese until well combined. Then slowly beat in the powdered sugar about 1 cup at a time, followed by the vanilla.
- Then frost the cake using a flat edge knife.
Notes
- Store leftovers in an airtight container in the fridge for 3–5 days to maintain freshness.
- To freeze, wrap the unfrosted cake tightly with plastic wrap; thaw in the fridge overnight before frosting and serving.
- Cooling the cake completely before frosting helps the frosting spread smoothly without melting.
- Check the cake for doneness starting at 35 minutes with a toothpick to avoid overbaking due to varying oven temperatures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 63mg | 21% |
| Sodium | 221mg | 9% |
| Potassium | 183mg | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 72mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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